Grape and Almond Gazpacho
I first tasted this gazpacho in the middle of a vineyard at the Napa Wine Company. Bob Hurley, then executive chef at Napa Valley Grille, was catering an outdoor event on a hot June day. He served this cold soup with a chilled Pinot Blanc and I thought I had died and gone to heaven. It was that good.
Later I asked him for the recipe, which he gladly shared with the disclaimer that the quanities might need some slight adjustments. He usually makes a batch large enough to serve in his restaurant; the quantities in this version have been scaled down for dining at home.
Bob Hurley has since opened his own restaurant in the Napa Valley. The Grape and Almond Gazpacho is now on the menu at Hurley’s in Yountville.
Ingredients
2 pounds Thompson seedless grapes, stemmed and rinsed
1 cucumber, peeled and chopped
2 teaspoons fresh dill, chopped
4 green onions, minced
1 cup yogurt
2 tablespoons cream cheese
2 cups half-and-half
1/4 cup rice vinegar
2 teaspoons light olive oil
pinch of salt, white pepper, and cayenne to taste
1 bunch chives
1/3 cup toasted slivered almonds
Instructions
Blend all ingredients except chives and almonds in a food processor or blender. Strain through medium sieve. Refrigerate until very well chilled. Serve in chilled soup bowls. Garnish wtih chives and almonds.