This riff on Spain’s classic tangy-sweet “white” gazpacho is made with Persian cucumbers, which are tender enough to use peel and all. (If you can’t find them, substitute peeled English cucumbers.) The drizzle of olive oil at the end brings the flavors together, so use the best oil in your pantry.
This recipe, and others like it, can be found in the article “Too Hot to Turn on the Stove? Try These No-Cook Recipes for Labor Day Weekend.”
In a food processor, whirl garlic to mince. Add 4 cups grapes, 1/3 cup almonds, 4 tbsp. vinegar, 1 tbsp. oil, 1/4 cup water, 1 tsp. salt, and white parts of green onions; whirl until almost smooth. Transfer to a bowl. Put chopped cucumbers, 1/3 cup almonds, and 1/4 cup water in food processor; whirl until almost smooth and add to bowl.
Stir soup to blend, then chill, covered, at least 2 hours.
Cut remaining 1/2 cup grapes in half. Season soup to taste with more vinegar and salt if you like. Divide among four bowls and top with a little sliced cucumber, green parts of green onions, and some of remaining grapes and almonds. Drizzle with oil and serve remaining toppings on the side.
Make ahead: Through step 2, up to 1 day, chilled.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
