Featuring: A Pretty Good Farm Gourmet Salad Mix
4 cups A Pretty Good Farm Gourmet Salad Mix, divided
1 English cucumber, peeled and cut into 1 inch chunks
2 cups green grapes, divided
1 shallot, halved and peeled
1 garlic scape, blanched
3, 1-inch slices of day old baguette
1/4 cup sliced blanched almonds, plus more for garnish
1/4 cup 1%MF plain yougurt
2 tbsp red wine vinegar
4 tbsp olive oil, divided
1 cup cold water, or more as needed
Combine 3 cups of the salad mix, cucumber, 1 1/2 cups of the grapes, shallot, garlic scape, bread, almonds, yogurt, vinegar and water in a food processor. Blend until completely smooth, adding more water if the mixture is too thick. While the motor is still running, drizzle in 2 tbsp of the olive oil. Season to taste with salt and pepper. Chill mixture in the fridge for 2 hours.
When ready to serve, cut remaining grapes in half lengthwise. Toss grape halves with remaining lettuce and 1 tbsp of olive oil, season to taste with salt and pepper. Divide gazpacho among 4 serving bowls and top with dressed grapes and lettuce, sliced almonds and a drizzle of the remaining olive oil. Serve immediately.