Our great neighbors gifted us a grape vine that they had nowhere to plant. It had languished for years in a one gallon pot, managing two or three sad leaves during the growing season. I planted the stick-like thing in our front yard, and two months later, in spring, several green shoots unfurled into leaves. By early summer leaf-smothered vines spidered against our fence. Now, five heavy cones of purple seedless grapes hang down. Yes, there’s a moral to the story: There was so much promise contained in what seemed useless and dead — it just needed a chance to thrive. There’s also a recipe: a cool white gazpacho with almonds, cucumber and tart grapes. I picked some of the grapes before they were fully ripe because they were hanging on the ground. I created a recipe for white gazpacho that uses the semi-tart grapes instead of vinegar, which most recipes call for. It is cool, refreshing and as easy as flipping a blender switch. (If you use sweet grapes, add sherry vinegar to taste).