Cucumber and Green Grape Gazpacho

Make the gazpacho: In a large bowl, combine the English Cucumber (1), White Seedless Grapes (1 1/2 cups), and Garlic (1 clove). Add Kosher Salt (1 tsp), and White Balsamic Vinegar (4 Tbsp) toss to coat, then set aside to marinate for 20 minutes.

Meanwhile, in a small bowl, pour Water (1/3 cup) over the Bread (2 slices). Let it sit until it softens, about 10 minutes.

In a small skillet over medium heat, toast the Almonds (4 Tbsp) tossing frequently, until fragrant and starting to color, about 5 minutes.

Immediately transfer to a plate to cool, about 5 minutes.

Add the almonds to a food processor and pulse until finely minced. Add the cucumber mixture, soaked bread, Fresh Dill (4 Tbsp), Extra-Virgin Olive Oil (2 Tbsp), Yogurt (1/3 cup), and Freshly Ground Black Pepper (to taste) to the processor bowl.

Purée until smooth. Season with Salt (to taste) and Ground Black Pepper (to taste). Chill until ready to serve.

Make the salsa: In a medium bowl, combine the Cherry Tomatoes (1 1/4 cups), Red Onion (1/2 cup), Jalapeño Pepper (1), Kosher Salt (1 pinch), Extra-Virgin Olive Oil (2 Tbsp), and White Balsamic Vinegar (1 Tbsp). Taste and adjust seasoning as needed.

To serve, ladle the soup into bowls. Spoon a tablespoon of the salsa on each bowl of soup just before serving, serving more on the side.