Grapes and cucumbers form a delicately sweet and refreshing soup; adding shrimp makes this into a lovely, light meal.
Ingredients
- 4 cucumbers—peeled, seeded and chopped
- 11/2 cup seedless green grapes (9 ounces)
- 1 small garlic clove
- 1/3 cup extra-virgin olive oil?
- 2 tsp distilled white vinegar
- 1 cup water
- Salt
- Cooked shrimp and chopped roasted almonds, for garnish
Directions
- 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.
Make Ahead: The soup can be refrigerated overnight.
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Recipe Credit: Kay Chun
Image Credit: John Kernick