Chilled Spanish White Gazpacho From 'Flour, Too'

• 2 pounds (910 grams) seedless green grapes, stemmed
• 1/2 cup (70 grams) whole blanched almonds
• 2 garlic cloves
• 6 tablespoons (25 grams) minced fresh cilantro
• 3 tablespoons good-quality sherry vinegar
• 2 tablespoons freshly squeezed lime juice
• 1 1/4 teaspoons kosher salt
• 2 English cucumbers, cut crosswise into 1- to 2-inch (2.5- to 5-cm) pieces
• 3 tablespoons extra-virgin olive oil, plus 1 1/2 to 2 tablespoons for finishing

1. Working in batches, combine the grapes, almonds, garlic, cilantro, vinegar, lime juice, and salt in the blender and pulse until the almonds and garlic are chopped but not too finely. Add the cucumbers and pulse again until the cucumbers are blended. Do not overblend; you want the soup to have some texture. Using a spatula or wooden spoon, stir in the olive oil.
2. Refrigerate for at least 1 hour to chill the soup and to allow the flavors blend. (Taste and add more salt as needed.) Ladle into bowls and drizzle each with about 1 teaspoon olive oil before serving. The soup will keep in an airtight container in the fridge for up to 3 days.

green grapes, almonds, garlic, fresh cilantro, sherry vinegar, freshly squeezed lime juice, kosher salt, cucumbers, extravirgin olive oil

Taken from www.seriouseats.com/recipes/2013/06/chilled-spanish-white-gazpacho-from-joanne-chang-flour-too.html (may not work)