Servings: 6
2 pounds seedless green grapes
1 small cucumber, peeled, seeded, and coarsely chopped
1/4 cup almonds, toasted
2 scallions, white and light green parts only, coarsely chopped
1/8 cup rice or tarragon vinegar
1/2 cup plain yogurt
3 ounces cream cheese
1/4 cup buttermilk
2 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
2 large sprigs fresh tarragon, minced
1/8 teaspoon cayenne pepper, or 1/4 tsp to taste
Fresh chives for garnish, chopped
Combine all ingredients except seasonings in a blender or processor until almost smooth, with just a bit of texture remaining. Stir in the salt, white pepper, tarragon and cayenne until incorporated. Cover and refrigerate until cold.
To serve, ladle cold soup into chilled bowls and garnish with chives.
Note: Fresh dill can be substituted for the tarragon, in which case use rice vinegar.