White Gazpacho


Step 1

Submerge bread in cold water, set aside 10 minutes, then drain and squeeze out excess liquid.

Step 2

Purée Chobani, ice water, almonds and salt in a blender on high. Add garlic and purée again. Add 2¼ cup grapes and soaked bread and blend until smooth.

Step 3

With blender running slowly add olive oil and blend until smooth, then strain through a fine-mesh sieve.

Step 4

Stir in the sherry vinegar and serve in bowls with olive oil, extra grapes and a lemon wedge.