A fall treat! Crisp cucumbers and sweet grapes! Its an easy, healthy, lunch or snack. I made this soup in a class last week and saw guests trying to lick their bowls (their identities will remain confidential). Enjoy!
Chilled Cucumber Soup with Fresh Dill (serves 4-6)
1/2 pound green grapes
1/3 cup almonds, toasted
1 English cucumber, seedless and sliced into 1 inch pieces
2 green onions, sliced into 1 inch pieces
1 clove garlic
3 tablespoons fresh dill
2 tablespoons non fat plain Greek yogurt
1/4 cup skim milk
1 tablespoon white balsamic vinegar
2 tablespoon EVOO
Salt and white pepper, to taste
Place grapes in freezer (reserving 6 for garnish). In a food processor, process almonds, garlic and dill until chopped. Add frozen grapes, cucumbers, onions, milk, yogurt, and vinegar. Process until pureed, about 2 minutes. Season with salt and pepper and more vinegar, as needed. Blend in EVOO with a drizzle. Serve with sliced grapes (cut side up) as garnish.