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.

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 Onions (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.