White Gazpacho

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 cup blanched almonds
• 1 cup seedless green grapes
• 2 cloves garlic, minced
• 1 cup Greek yogurt
• 3 tablespoons white vinegar
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1/4 cup slivered almonds, for garnish
• 1/4 cup halved green grapes, for garnish

Instructions:

1. In a blender or food processor, combine chopped cucumbers, blanched almonds, green grapes, and minced garlic. Blend until well combined and smooth.
2. Add in Greek yogurt, white vinegar, and olive oil. Blend again until well combined.
3. Season with salt and pepper, to taste.
4. If the soup is too thick, add a splash of water to thin it out. If it is too thin, add in more almonds to thicken it.
5. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
6. When ready to serve, ladle the chilled gazpacho into bowls.
7. Garnish with slivered almonds and halved green grapes.
8. Serve and enjoy your refreshing White Gazpacho!