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Grape Gazpacho
Recipe courtesy Alton Brown, 2004

Ingredients
1 small cucumber, seeded and chopped (approximately 1
cup)
1 Granny Smith apple, peeled, cored, and chopped (approximately 1 cup)
1 cup chopped tomatillos (approximately 3 medium tomatillos)
1 pound seedless green grapes (approximately 3 cups)
1 cup chopped walnuts, toasted
1 cup plain yogurt
1 cup white grape juice
1 teaspoon rice wine vinegar
6 large mint leaves
Kosher salt

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


Directions
Place half of the cucumbers, apples, and tomatillos
into the bowl of a food processor. Add all of the grapes, walnuts, yogurt, grape
juice, vinegar, and mint. Pulse 9 to 10 times. Combine with the remaining half of
the cucumber, apple, and tomatillo. Season with salt, to taste. Chill for 2 hours
in the refrigerator before serving. Serve as an appetizer or soup course.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved