Ingredients

  • 4 slices firm-textured white bread, crusts removed
  • 2 cloves garlic, peeled
  • ¼ cup fresh parsley leaves
  • ¼ cup fresh cilantro leaves
  • 1/2 cup coarsely chopped scallions, (4 scallions)
  • 1 cucumber, peeled, seeded and chopped
  • 1 green pepper, seeded and chopped
  • 8 ounces seedless green grapes, cut in half (1 cup)
  • 1 stalk celery, chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon white-wine vinegar
  • ¾ cup nonfat plain yogurt
  • 1 cup reduced-sodium chicken broth
  • Salt & freshly ground pepper, to taste
  • ¼ ripe avocado, peeled and cut into cubes for garnish

Ready In 80 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Cover bread with water in a small bowl, and let stand for 5 minutes.
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  • Length: 5 minutes

Step 2

  • Remove bread and squeeze out excess moisture.
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Step 3

  • Combine the moistened bread, garlic, parsley and cilantro in a food processor or blender; puree until smooth. Set aside about one-third of the scallions, cucumber, bell pepper and grapes.
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Step 4

  • Add the remaining scallions, cucumber, bell pepper and grapes to the food processor, along with celery, cumin, coriander, cayenne, lemon juice and vinegar; process until smooth.
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Step 5

  • Transfer the mixture to a large bowl and stir in yogurt, broth and the reserved scallions, cucumber, bell pepper and grapes. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.
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  • EQUIPMENT:
  • Length: 60 minutes

Step 6

  • Garnish each portion with avocado cubes.
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