White Gazpacho

Last night was part two of the

 wine and food adventure with Chris Campbell

 Lily's House hosted its first

"Chef's Dinner"

I piled 12 willing patrons around the bar and front kitchen

for an interactive evening of wine and food

Everyone said they had such a good time!

 The white gazpacho was a refreshing hit and

I've included the recipe in this post

We had Socca (chickpea flatbread with lobster

that Renee and I caught that morning!  on top of

goat cheese and fresh basil

The best part was getting to use veggies from

my garden on the polenta dish

with little chicken meatballs and a vegetable broth

Delicious!

Chocolate Sweet Potato Donuts with

homemade Vanilla Ice Cream for dessert

And a wonderful (gluten free) evening had by all

One last thought before the recipe:

 I receive so many kind words from you all about

this blog and I would like to say thank you 

I feel so fortunate in my life and my little place

on this special island.  I am very grateful to have you share 

all these moments with me.

WHITE GAZPACHO

1 cup seedless green grapes, sliced in half

3 T chopped fresh dill

2 cucumbers, peeled and diced

1 firm tart apple like granny smith - peeled, cored and diced

3 scallions, sliced thinly

1 1/2 cups yogurt

1 1/2 cups cold water

Juice of 1/2 a lemon

1/2 tsp aleppo pepper

a dash of Ume vinegar

Salt and black pepper to taste

Combine all ingredients

Remove half the solids and place in a food processor - not a blender

Pulse briefly and stir back into soup.

Chill for 2 hours before serving.

I was going to garnish with slices of radish, but forgot to!

Enjoy

Kyra