Guthrie's Dining Designs - William Guthrie

GAZPACHO BLANCO

Puree grapes in a blender, then strain out the skins and return the juice to the blender. Add the cucumber, shallot, and garlic puree. Blend in the yogurt. Season with salt, pepper, and hot pepper sauce. Refrigerate until cold. Serves 4-6

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GAZPACHO BLANCO

1 lb. seedless white grapes, stemmed
3 cucumbers, seeded and chopped
1 shallot, chopped
1 garlic clove, minced
2 cups plain yogurt
¼ tsp. salt
¼ tsp. white pepper
Hot pepper sauce to taste
Garnish: white seedless grapes, halved and sliced toasted almonds

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