Cool, refreshing and healthy, this cold soup requires no cooking! Even if you’re not a gazpacho fan, this soup is zesty and really delicious. This gazpacho is a twist on a Spanish classic and provides a nice break from a traditional tomato-based gazpacho. This beautiful creamy soup is usually made with a combination of grapes, cucumbers, garlic, blanched almonds and bread. I leave out the bread and include cilantro, a splash of sherry vinegar and plenty of lime juice. It does require a hearty blender or food processor. Chill the soup for at least an hour and serve with a drizzle of olive oil. Give it a try!
In a food processor or blender, working in batches, combine the grapes, almonds, garlic, cilantro, vinegar, lime juice and salt and pulse until the almonds and garlic are chopped, but not too finely. Add the cucumbers and pulse again until they're blended. Don’t over mix the soup as you want it to have some texture. Using a spatula or wooden spoon, stir in the olive oil.
Refrigerate the soup for at least 1 hour to chill and allow the flavors to blend. Taste it and add salt as needed. Ladle the soup into bowls and drizzle each with a splash of olive oil before serving. You can add more lime juice as well. The soup will keep in an airtight container in the refrigerator for up to 3 days.