I do believe the saying that we eat first with our eyes.This recipe, from the NY Times Magazine, is one such example.
Gorgeous, vegan and, according to my friend who posted it to Facebook, delicious!
CUCUMBER, GRAPE AND HAZELNUT GAZPACHO:
2 medium cucumbers
1 pound green grapes (I have to assume seedless)1 thick bread slice
1/3 c hazelnuts
2-3 TBSP olive oil
2 TBSP sherry vinegar
1 small shallot
1 cup water
salt and pepper
Put everything in a blender or vitamix and blend until smooth.
Garnish with a drizzle of olive oil and toasted, crusty croutons.
