Time: 15 minutes
1 1/2 cups seedless green grapes (9 ounces)
1 small garlic clove
1/3 cup extra-virgin olive oil
2 teaspoons distilled white vinegar
1 cup of water
Cooked shrimp (optional) and chopped roasted almonds, for garnish
In a blender, combine the cucumbers, grapes, garlic, olive oil, vinegar and 1 cup of water; puree until smooth. Season with salt. Serve chilled, garnished with shrimp and almonds.
The soup can be refrigerated overnight.
Based off a recipe www.foodandwine.com/recipes