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Green Grape and Cucumber Gazpacho


 

A perfect use for this fall’s crop of Jubilee Farm’s grapes.  Try substituting fresh mint if you prefer it over dill.

This recipe came by way of a church dinner for eight and picked up by Seattle Time’s food writer, Nancy Leson.  To the creative, unknown cook of inspiration, our thanks.

Dill-icious Green Grape and Cucumber Gazpacho

Makes 1 quart.

We have made some minor adjustments to the original recipe to make it work better with what we have at hand.

In a blender, combine:

  • 1 lb. seedless green grapes
  • 2 cups diced and seeded, unpeeled cucumber (if the skin is getting thicker and less tender, peel away)
  • 1/2 C chopped purple onion
  • 1/4 C. chopped fresh dill
  • 1/2 C cultured sour cream (we like Nancy’s Sour Cream)
  • 3/4 C  plain yogurt
  • 1-1/2 Tbs white wine vinegar
  • 2 Tbs good olive oil
  • Kosher or sea salt

Blend to a smooth puree.  Salt to taste. Chill for two hours and serve cold.

 

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