Green Grape Gazpacho

• 1 lb (.5 kg). seedless green grapes (Reserve eight grapes for garnish)
• 1 pint plain nonfat yogurt (Reserve 2 tsp (10 ml) for garnish)
• 1/2 cup (125 ml) walnut pieces
• 1/2 tbsp (7 ml) cumin
• 1/2 tsp (2 ml) coriander
• 1/4 cup (60 ml) extra virgin olive oil
• 1 oz (28 grm). Canola or blended oil
• Sourdough bread (crust removed) or substitute with French baguette
• 2 cups (475 ml) water
• 1 clove garlic, peeled and sliced
• 1 oz (28 grm). White wine vinegar
• 1/2 bunch flat leaf parsley (picked leaves) *(Reserve eight leaves for garnish)

1. In a saute pan heat 1 tbsp (15 ml) of canola oil, add walnut pieces and spices, and lightly toast.
2. Season with salt and pepper; set aside.
3. Soak bread in the water until double in size or very soft.
4. In a food processor or blender, combine all but two tbsp of walnuts with the garlic and parsley (remember to leave eight leaves of parsley for garnish).
5. Blend, scraping down sides.
6. Be careful not to turn it into a paste.
7. While machine is running, add grapes and puree until smooth.
8. Remove bread from water, reserving liquid.
9. Add to grape mixture; puree mixture.
10. It should be the thickness of sour cream.
11. Add some reserved water and yogurt (all but two tsp for garnish).
12. Blend in the olive oil and vinegar.
13. Season with salt and pepper.
14. Soup should be the consistency of heavy cream.
15. Remove from the blender and chill.
16. To serve: Cut grapes (the ones you reserved for the garnish) in half and divide soup into four chilled bowls.
17. Garnish with a drizzle of yogurt, parsley leaves, toasted walnuts, and halved grapes.

green grapes, nonfat yogurt, cumin, coriander, extra virgin olive oil, blended oil, bread, water, clove garlic, white wine vinegar, flat leaf parsley

Taken from online-cookbook.com/goto/cook/rpage/000FC0 (may not work)