Cucumber Gazpacho


Grapes and cucumbers form a delicately sweet and refreshing soup; adding shrimp makes this into a lovely, light meal. Slideshow:  The Best Gazpacho Recipes 

Cucumber Gazpacho
Photo: © John Kernick
Total Time:
15 mins


  • 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

  • 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.

Related Articles