• 2 pounds green seedless grapes
  • 1 small cucumber, peeled, seeded and chopped
  • ¼ cup sliced almonds, toasted
  • 2 green onions, chopped white and green parts
  • ¼ cup rice wine vinegar
  • ½ cup plain yogurt
  • 3 ounces cream cheese
  • 2 tablespoons olive oil
  • ¼ cup buttermilk
  • ¼ teaspoon white pepper
  • ¼ teaspoon cayenne pepper
  • dill (minced to taste)
  • kosher salt (to taste)


Wash grapes and pull them off the stems. Combine grapes, cucumber, almonds, onions, vinegar, yogurt, cream cheese, olive oil and buttermilk in the blender. Process until the almonds have only just a bit of texture remaining. Stir in pepper, dill and cayenne. (Note: I don't use as much pepper as the recipe calls for and I don't use any salt.) Cover and refrigerate. Serve chilled.

Serving suggestion: Place five or six blanched (skinless) almonds in the bottom of the bowl before pouring in the soup. Place a sprig of dill on top as a garnish.

Seasoning suggestion: Mint works nicely too, instead of dill.


Scott Neuman (Oba)