IngredientsYields: 4 servings
- 2 English cucumbers, peeled
- ½ pound green grapes
- 1 shallot
- 1 cup whole milk yogurt
- 2 cloves garlic, peeled
- 4 ounces almond flour
- 3 tablespoons sherry vinegar
- ½ cup extra virgin olive oil
- Optional: Vanilla Oil
- Optional: additional grapes, for garnish
Slice the cucumbers in half, lengthwise. With a spoon, scrape out the seeds that run through the middle of the cucumber. Slice the seeded cucumber into3 to 4-inch pieces.
In a food processor or blender, combine cucumber, grapes, shallot, yogurt, garlic, flour, vinegar, olive oil, and a ¼ cup of water. Blend until smooth.
Pour mixture into miniature martini glasses or shot glasses. Top with 5-6 drops of vanilla oil and a frozen grape.
Optional garnish: Skewer grapes onto toothpick or skewer and freeze.
Cut a vanilla bean in half lengthwise, and scrape out the pods from the center with a knife. Combine the vanilla pods with a neutral oil such as grapeseed oil, and let the mixture sit for 3 days to develop flavor. Strain before using to remove the vanilla pods. Place into a squeeze bottle and put a few drops on the top of the gazpacho just before serving.