Meatless Monday: White Gazpacho Soup

White Gazpacho

A fall treat!  Crisp cucumbers and sweet grapes!  Its an easy, healthy, lunch or snack.  I made this soup in a class last week and saw guests trying to lick their bowls (their identities will remain confidential).  Enjoy!

Chilled Cucumber Soup with Fresh Dill (serves 4-6)

1/2 pound green grapes

1/3 cup almonds, toasted

1 English cucumber, seedless and sliced into 1 inch pieces

2 green onions, sliced into 1 inch pieces

1 clove garlic

3 tablespoons fresh dill

2 tablespoons non fat plain Greek yogurt

1/4 cup skim milk

1 tablespoon white balsamic vinegar

2 tablespoon EVOO

Salt and white pepper, to taste

Place grapes in freezer (reserving 6 for garnish). In a food processor, process almonds, garlic and dill until chopped. Add frozen grapes, cucumbers, onions, milk, yogurt, and vinegar. Process until pureed, about 2 minutes. Season with salt and pepper and more vinegar, as needed. Blend in EVOO with a drizzle. Serve with sliced grapes (cut side up) as garnish.



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