A beauty from Alexandra Stafford at alexandracooks.com.
Serves 4
1/2 lb. plus a handful for garnish seedless green grapes, rinsed
2 slices white bread, crusts removed
1/3 cup sliced almonds
1 English cucumber, seeded by halving lengthways and running a small teaspoon all the way down the middle, scraping out the seeds.
2 scallions (white and light green parts)
1 clove garlic (start with a small clove as it gives a good bite)
3 Tbsp fresh dill (or more)
2 Tbsp cream cheese
1/4 cup milk
1 to 2 Tbs. white-wine vinegar, or 3 tbsp white balsamic vinegar
2 Tbsp extra-virgin olive oil
kosher salt and freshly ground pepper
Place the grapes in a bowl and put it in the freezer.
Tear the bread into chunks and chop it in a food processor until it’s reduced to fine crumbs. Put the crumbs in a small bowl, stir in 1/3 cup cool water, and set aside.
Toast the almonds in a dry skillet over medium-low heat, stirring frequently, until deep golden brown, 10 to 12 minutes. Transfer to a plate to cool.
Meanwhile, prepare the other ingredients:
Cut off and discard the cucumber ends. Thickly slice the cucumber. Roughly chop the scallions, garlic and dill.
In a food processor, chop the garlic and 1/4 cup of the almonds until very fine. Add the breadcrumbs and cream cheese and process until well blended.
Add the cucumber, scallions, dill, milk, vinegar, and the grapes from the freezer.
Process until puréed as finely as possible, 1 to 2 minutes.
With the machine running, pour in the oil.
Taste and season with salt and pepper. I ended up adding a teaspoon of kosher salt and an extra tablespoon of white balsamic vinegar. Chill until ready to serve.
Garnish with a few halved grapes and the remaining toasted almonds.