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Chilled Cucumber Grape Soup

For a smoother soup, peel your grapes: Slice a small X shape in the bottom of each grape and blanch in boiling water for 1 minute until skins start to peel away. Drain and let cool, then slip off skins.

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Cucumber Grape Soup
Jennifer Olson
Servings
4

Ingredients

  • 6 Persian cucumbers, cut in 1⁄4-inch dice, divided
  • 1⁄2 cup red grapes, sliced into rounds
  • 10–12 scallions, white and pale-green parts only, thinly sliced, divided (1⁄2 cup plus 2 tbsp)
  • 4 tsp chopped fresh dill, divided
  • 2 cups green grapes, roughly chopped (peeled optional)
  • 1⁄2 lemon, juice (about 3 tsp), divided
  • 3⁄4 tsp kosher salt, divided
  • 2 cups low-fat Greek yogurt
  • 2 tsp olive oil

Preparation

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.

Nutrition Information

  • Calories 193
  • Carbohydrate Content 26 g
  • Fat Content 5 g
  • Fiber Content 1 g
  • Protein Content 14 g
  • Sodium Content 411 mg