Food & Wine

What's This?
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 ½ cup seedless green grapes (9 ounces) 1 small garlic clove ⅓ 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

Tags: Soup, Lunch, Cucumber, Shrimp, Seafood, Easy

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