Recipe by Anna Gill
Serves: 4 to 5
3 cups/1 pound seedless white grapes, stemmed
2 cucumbers, seeded and chopped. If available, the seedless ones work well
1 shallot, chopped
1 small garlic clove, minced or pressed
2 cups plain yogurt (low fat is fine)
¼ teaspoon salt
¼ teaspoon white pepper
hot pepper sauce to taste (maybe 8 drops or so)
Garnish: white seedless grapes, halved, and sliced almonds, toasted
1. Puree the grapes in a blender, then strain out the skins and return the juice to the blender.
2. Add the cucumber, shallot, and garlic, and puree.
3. Blend in the yogurt.
4. Season with salt, pepper, and hot pepper sauce.
5. Refrigerate until cold. Garnish and serve when ready.
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