This week I’m delighted to share with you Wendy’s “White Gazpacho” from Healthy Girl’s Kitchen. You are going to be so excited when you taste this! True, it’s not really white, more like pale green, but why mince words when you can mince garlic instead? This stuff is goooood.

• 2 pounds seedless green grapes
• 1 /2 cup whole almonds, blanched
• 1 clove fresh garlic
• 6 Tbsp. fresh cilantro
• 3 Tbsp. white wine vinegar
• 2 Tbsp. fresh lime juice
• 2 English cucumbers, in 2-inch-thick slices
• Salt to taste

Place all ingredients in food processor. Process by pulsing until just barely blended and kind of chunky. This “white” gazpacho will stay fresh in the refrigerator up to 5 days. Serve in clear mugs if you have, garnished with a sprig of cilantro.