Grape And Cucumber Gazpacho

• 2 garlic cloves
• 4 1/2 cups (1 1/2 lbs.) seedless green grapes, divided
• 1 cup toasted sliced almonds, divided
• 4 to 5 tbsp. sherry vinegar
• About 1 tbsp. extra-virgin olive oil
• About 1 tsp. kosher salt
• 3 green onions, green and white parts separated, then thinly sliced
• 4 cups chopped small Persian cucumbers, plus 1/4 cup quartered and thinly sliced Persian cucumber

1. 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.
2. Stir soup to blend, then chill, covered, at least 2 hours.
3. 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 cucum-ber, green parts of green onions, and some of remain-ing grapes and almonds. Drizzle with oil and serve remaining toppings on the side.
4. Make ahead: Through step 2, up to 1 day, chilled.

garlic, green grapes, almonds, sherry vinegar, extravirgin olive oil, kosher salt, green onions, cucumbers

Taken from www.myrecipes.com/recipe/grape-cucumber-gazpacho (may not work)