4-6 Servings

Ingredients

• FOR GAZPACHO
• 5 cups English cucumbers, peeled and chopped
• 2 cups green grapes
• 1 1⁄2 cups crustless sourdough bread
• 2 cloves garlic, minced
• 1 cup plain Greek yogurt
• 1⁄4 cup olive oil
• 3 tbsps sherry vinegar
• 1⁄2 cup marcona almonds, lightly toasted
• Kosher salt
• FOR ASSEMBLY
• Edible flowers
• 4 radishes, thinly sliced
• Small handful herbs, use up any soft herbs you have on hand (basil, mint, parsley, cilantro and chives, tarragon)
• Flamingo Estate olive oil
• Flake salt

Steps

• FOR THE GAZPACHO
• Place all ingredients in a blender and blend on high until smooth.
• FOR ASSEMBLY
• Divide gazpacho into 4 bowls for an entree and 6 bowls for an appetizer.
• Place the edible flowers and agretti in a small bowl.
• Drizzle with olive oil and season with flake salt. Arrange on
  top of each bowl of gazpacho.
• Pop open a bottle of Pink Moon and enjoy!