Grape, Almond and Dill Gazpacho with Greek Yogurt

After posting my last recipe Crunchy Haricot Vert with Dill, Navel Oranges, and Crushed Hazelnuts, I received many requests to share another healthy recipe, So today I will be sharing with you a greek yogurt recipe.

Grape, Almond and Dill Gazpacho with Greek Yogurt


  • ½ pound seedless White Grapes cut in half
  • 2 slices of Sourdough Bread, torn
  • ½ cup blanch roasted Almonds or (Marcona Almonds)
  • 1 English Cucumber, chopped into ½ dice
  • 2 Scallions – whites and all, chopped fine
  • 1 Garlic Clove, minced
  • 3 tablespoons fresh minced dill
  • 2 tablespoons fresh Ricotta Cheese
  • ¼ cup Greek Yogurt
  • ½ cup Milk
  • 1-2 tablespoons Sherry vinegar
  • 3 tablespoons Extra Virgin Olive Oil
  • Salt and White pepper, to taste


  1. Place grapes in a metal bowl and place in the freezer. Tear the sourdough bread into chunks and place into the food processor and pulse to fine breadcrumbs.
  2. Place the breadcrumbs into a small bowl and cover with ¼ cup milk and set aside.
  3. In a medium sauté pan on medium-low heat, toast the almonds in the dry skillet until deep golden brown (skip this step if you are using Marcona almonds), transfer to a plate and cool.
  4. In a food processor add olive oil, garlic, and almonds and blend until smooth.
  5. Add breadcrumbs, ricotta, and yogurt and puree until smooth.
  6. Then add cucumbers, scallions, dill, the rest of the milk, vinegar, and grapes from the freezer.
  7. While the machine is running with these’s ingredients, slowly add the olive oil, then taste and season with salt and white pepper.
  8. Garnish with a dollop of yogurt, crushed almonds, and minced dill.


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