Green Grape and Almond Gazpacho


Yields: 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.


Vanilla Oil:
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.