Cucumber Gazpacho

Serving Size: 4
Total Time:

Grapes and cucumbers form a delicately sweet and refreshing soup; adding shrimp makes this into a lovely, light meal.


  • 4 cucumbers—peeled, seeded and chopped
  • 1.5 cup seedless green grapes (9 ounces)
  • 1 small garlic clove
  • 0.33 cup extra-virgin olive oil?
  • 2 tsp distilled white vinegar
  • 1 cup water
  • Salt
  • Cooked shrimp and chopped roasted almonds, for garnish


  1. 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