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.
Serves 5–6
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.
