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
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.