Professional Series: Gourmet Performance

	2 pounds / 908 g white grapes, rinsed well 1 English cucumber, unpeeled 4 scallions, green parts only 2 1/2 cups / 600 ml half & half 1 1/4 cups / 300 ml plain yogurt 1/4 cup / 60 ml cream cheese 2 tablespoons / 30 ml white wine vinegar 2 tablespoons / 30 ml extra virgin olive oil 1/2 cup / 120 ml plus 2 tablespoons / 30 ml chopped fresh dill Salt, to taste Freshly ground white pepper, to taste 1/4 cup / 60 ml sliced almonds, toasted

Recipe courtesy of The Culinary Institute of America	1	Peel and halve 18 grapes. Reserve for garnish.
	2	Place remaining grapes, cucumber, scallions, half & half, yogurt, cream cheese, vinegar, olive oil, and 1/2 cup / 120 ml of the dill into the container and secure the lid. Select Variable 1. Turn on machine and quickly increase speed to Variable 10, then to HIGH. Blend for 1 minute until smooth.
	3	Season with salt and white pepper. Chill thoroughly.
	4	Adjust seasonings, if necessary, prior to serving. Serve in chilled bowls, garnished with the remaining chopped dill, grape halves, and almonds.
		yield: 10 to 12 servings

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