© John Kernick
- TOTAL TIME:
- SERVINGS: 4
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 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 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.