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In a bowl, combine 1 cup diced cucumber with red grapes, 2 tbsp scallions, and 2 tsp dill; refrigerate until soup is ready.
In a second bowl, combine remaining cucumber, scallions, and dill. Stir in green grapes, 2 tsp lemon juice, 1/2 tsp salt, and freshly ground black pepper (8–10 turns of the pepper mill). Refrigerate 20–30 minutes, stirring halfway through. Transfer green-grape mixture to a blender, add yogurt, and purée until well combined. Refrigerate soup to chill if desired.
Add remaining 1 tsp lemon juice, remaining 1/4 tsp salt, oil, and freshly ground black pepper (6–8 turns of the pepper mill) to red-grape salad. Divide soup among 4 bowls, adding red-grape garnish to each. When refrigerated, soup will keep for up to 2 days; whisk before serving.
- Calories 193
- Carbohydrate Content 26 g
- Fat Content 5 g
- Fiber Content 1 g
- Protein Content 14 g
- Sodium Content 411 mg