For more than two centuries, Californians have been cultivating grapes.  From the 1700s, when Spanish Friars planted vineyards beside the missions they built, to the 1800s when prospectors came looking for gold, California has proved the ideal home to its famous fruit-of-the-vine. Today, the average American consumes about 8 pounds of fresh grapes per year. 98% of these grapes come from California. Why? Because rich earth and warm, dry climate produce the sweetest fruit. California applies the highest standards of production to every vine grown. From seedling to shipping container, fresh California grapes are cultivated, picked, packed and transported with expert care and attention to ensure the berries you enjoy arrive in just-picked condition: plump and perfect.

What is more perfect, great summer grape recipes, how does Margaritas and Gazpacho sound?

Black Grape Margaritas
Yield: 2 servings
1 cup black seedless California grapes
2 shots (3 ounces) tequila
2 shots (3 ounces) Sweet and Sour Mix
2 cups ice
Lime slices for garnish

Place all ingredients into the bowl of a good blender and puree until blended and slushy, about 2 minutes. Serve in margarita glasses and garnish with a lime slice.  Optional: Coat rim of glass with salt.
Nutritional analysis per serving: Calories 231; Protein .6 g; Carbohydrate 35 g; Fat .5 g; 2% Calories from Fat; Cholesterol 0 mg; Sodium 2.4 mg; Potassium 178 mg; Fiber .9 g.

I may try this as well as substitute vodka and cointreau for tequila and sweet and sour for icy grape martini!

Green Grape Gazpacho
Yield: 4 Servings
2 2/3 cups Romaine lettuce, washed and torn
1 3/4 cups Cucumber, coarsely chopped
1 cup Celery, sliced 
1 cup California green seedless grapes 
1 cup Vegetable broth or stock
3/4 cup Green onions, sliced 
1/3 cup Green pepper, seeded and chopped 
1/3 cup Day-old bread, crusts removed and chopped 
1/4 cup Sherry or red wine vinegar 
2 tablespoons Extra virgin olive oil 
1 teaspoon Garlic, minced 
1/2 teaspoon Salt 
1/4 teaspoon White pepper, ground 
1/4 cup Tomato, diced (garnish)  

Combine all ingredients except tomatoes in a large container. Blend in 2 or 3 batches in a blender or food processor until very smooth. Let chill for 1 to 2 hours. Ladle into bowls and sprinkle with diced tomatoes.
Nutritional Analysis Per Serving: Calories 143; Protein 3g; Fat 8g; Calories from Fat 44%; Carbohydrate 17g; Cholesterol 0mg; Fiber 3g; Sodium 600mg.

Try out these great recipes and let me know what you think!
Information and recipes are thanks to the California Table Grape Commission, I am a blog ambassador for the CTGC.