Gazpacho with Feta Cheese and Croutons

 
1 garlic clove, minced
1 large or 2 small cucumbers, peeled, seeded and diced
1 small red onion, diced
3 vine- ripe tomatoes, diced
1 yellow pepper, diced
3 cups tomato or v8 juice
3 tablespoons red wine vinegar
½ cup crumbled Feta cheese
2 cups croutons

Place the garlic, cucumbers, onion, tomatoes, yellow pepper, tomato juice and vinegar in a bowl and mix to combine. Remove 2- 3 cups and transfer to a blender. Blend until smooth and return to the bowl. Cover and refrigerate at least one hour and up to overnight.
Serve garnished with Feta cheese and croutons.

Grape Gazpacho

1 1/2 cups small seedless grapes 
1 – 1 1/2 cucumbers, peeled, seeded, if desired and chopped 
1 ½ Granny Smith apples, peeled, cored and cut in small dice
¼ – ½ red onion, chopped
3 tablespoons chopped fresh dill
2 ½- 3 cups skim milk buttermilk
1 ½ cups ice water
1 teaspoon kosher salt
½ teaspoon black pepper
4 radishes, sliced paper thin

Place the grapes, cucumbers, apple and onion in the bowl of a food processor fitted with a steel blade and quickly pulse until chopped well.  Transfer to a mixing or serving bowl and add the dill, buttermilk, water, salt and pepper. Cover and refrigerate until very cold, about 1- 2 hours.  Serve garnished with the radishes. 

Yield: about 8 – 9 cups