- 1½ pounds Persian cucumbers
- 4–5 tablespoons fresh lemon juice
- 2 cloves garlic
- 1½ teaspoons sea salt, plus more to taste
- 1 teaspoon fresh serrano chile, chopped
- 3 tablespoons extra-virgin olive oil, plus more for garnish
- 1 pound (2½ cups) seedless green grapes
- 1 cup Greek-style yogurt
- Freshly ground black pepper to taste
- Chopped or sliced roasted almonds (optional)
- Sliced green or red grapes (optional)
Recipe and image from Vegan, Vegetarian, Omnivore by Anna Thomas. Copyright © 2016 by Independent Productions, Inc. With permission of the publisher, W.W. Norton & Company, Inc. All rights reserved.
Wash and trim the cucumbers. Test the ends for bitterness, and slice them. (These thin-skinned cucumbers don’t need to be peeled.) You should have about 4½ cups.
Put the cucumbers, 4 tablespoons lemon juice, garlic, salt and chile into a blender and puree. Add the olive oil and the grapes and puree until smooth.
Transfer the soup to a bowl and whisk in yogurt, grind in some black pepper and taste. Adjust the seasoning with a pinch more salt or a little more lemon juice if needed.
Chill the soup very well. Garnish each bowl of soup with a thin drizzle of oil and a scattering of almonds and grapes.
An omnivore way: A seafood garnish could be added on top of this soup—cold cooked shrimp or crab, tossed with some olive oil, lemon and a pinch of spicy pimentón.
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