# 203 Party Perfect

Green Grape and Almond Gazpacho

Makes approximately 4 cups
2 English cucumbers, peeled
½ pound green grapes
1 shallot
1 cup whole milk yogurt
2 cloves garlic, peeled
4 ounces almond flour
3 tablespoons sherry vinegar
½ cup extra virgin olive oil
Optional: Vanilla Oil
Optional: additional grapes, for garnish

1. Slice the cucumbers in half, lengthwise. With a spoon, scrape out the seeds that run through the middle of the cucumber. Slice the seeded cucumber into3 to 4-inch pieces.
2. In a food processor or blender, combine cucumber, grapes, shallot, yogurt, garlic, flour, vinegar, olive oil, and a ¼ cup of water. Blend until smooth.
3. Pour mixture into miniature martini glasses or shot glasses. Top with 5-6 drops of vanilla oil and a frozen grape.
Optional garnish: Skewer grapes onto toothpick or skewer and freeze.
Vanilla Oil:
Cut a vanilla bean in half lengthwise, and scrape out the pods from the center with a knife. Combine the vanilla pods with a neutral oil such as grapeseed oil, and let the mixture sit for 3 days to develop flavor. Strain before using to remove the vanilla pods. Place into a squeeze bottle and put a few drops on the top of the gazpacho just before serving.

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