On the Menu: Cucumber Grape Gazpacho

This is a light, crisp, sweet, and tangy summer favorite in my household. Enjoy!

Cucumber Grape Gazpacho

1 pound (about 2 cups) seedless green grapes

2 cups diced (unpeeled) English cucumber

2 chopped scallions (greens), chives or garlic chives

¼ cup chopped fresh dill

1 cup plain (or Greek) yogurt (if you don't do dairy, substitute with 3/4 cup Hemp or Almond Milk, thicken with Hemp Hearts and/or crushed almonds as desired)

1 ½ tablespoons white Balsamic vinegar

2 tablespoons olive oil

Sea salt

In a blender, combine the grapes, cucumber, scallions, dill, yogurt, vinegar, olive oil and salt. Blend to a smooth purée. Chill for two hours and serve cold.

Deliciously refreshing!