This recipe is from Cindy Pawlcyn, a legendary chef and restaurateur of San Francisco and the Wine Country to the north. The first time I met Cindy, she was serving this gazpacho at a wine event in the Napa Valley. It was so unusual—creamy, herby, spicy, and sweet-tart—and so good that I begged her for the recipe.

SERVINGS
Makes about 1 quart; serves 4

INGREDIENTS

3 cups seedless green grapes (about 11/2 pounds)

2 medium cucumbers, peeled and chopped

1/3 bunch fresh dill

3/4 cup plain yogurt

1 (8-ounce) package cream cheese

2/3 cup heavy cream

1/3 cup unseasoned rice vinegar

21/2 tablespoons olive oil

1/2 teaspoon ground cayenne

1/4 teaspoon salt

1/4 teaspoon ground white pepper

For the Garnish

2 bunches scallions, sliced thin

2/3 cup almonds, toasted and finely chopped

PREPARATION
Whiz the soup ingredients thoroughly in a blender until smooth. Refrigerate until cold. In the meantime, toast the almonds in a dry skillet over medium heat, stirring constantly, until they are fragrant and golden. Let them cool, then finely chop them. Serve the soup garnished with the scallions and almonds.