YIELD: 4 to 6 servings | PREP TIME: 15 minutes | CHILLING TIME: 2 hours
• 2 English cucumbers (about 1½ pounds), halved lengthwise and roughly chopped
• 1½ pounds green grapes, plus more for garnish
• 1 avocado, peeled, pitted, and quartered
• 1 small shallot, chopped (about ¼ cup)
• 2 cloves garlic
• ½ cup extra-virgin olive oil, plus more for drizzling
• ¼ cup white wine vinegar
• 1 teaspoon salt
• Handful of mint leaves, roughly chopped, plus more for garnish
• ¼ cup salted roasted almonds, finely chopped, for garnish
1. Place all of the ingredients except the almonds in a blender and blend until smooth.
2. Refrigerate for at least 2 hours, until very cold.
3. Serve the chilled soup topped with sliced grapes, almonds, mint leaves, and a drizzle of olive oil.
AIP / Nut-Free Modification: Omit the almonds.
