This riff on Spain's classic tangy-sweet "white" gazpacho is made with Persian cucumbers, which are tender enough to use peel and all. (If you can't find them, substitute peeled English cucumbers.) The drizzle of olive oil at the end brings the flavors together, so use the best oil in your pantry.
2 garlic cloves
4 1/2 cups (1 1/2 lbs.) seedless green grapes, divided
1 cup toasted sliced almonds, divided
4 to 5 tbsp. sherry vinegar
About 1 tbsp. extra-virgin olive oil
About 1 tsp. kosher salt
3 green onions, green and white parts separated, then thinly sliced
4 cups chopped small Persian cucumbers, plus 1/4 cup quartered and thinly sliced Persian cucumber
How to Make It
In a food processor, whirl garlic to mince. Add 4 cups grapes, 1/3 cup almonds, 4 tbsp. vinegar, 1 tbsp. oil, 1/4 cup water, 1 tsp. salt, and white parts of green onions; whirl until almost smooth. Transfer to a bowl. Put chopped cucumbers, 1/3 cup almonds, and 1/4 cup water in food processor; whirl until almost smooth and add to bowl.
Stir soup to blend, then chill, covered, at least 2 hours.
Cut remaining 1/2 cup grapes in half. Season soup to taste with more vinegar and salt if you like. Divide among four bowls and top with a little sliced cucumber, green parts of green onions, and some of remaining grapes and almonds. Drizzle with oil and serve remaining toppings on the side.
Make ahead: Through step 2, up to 1 day, chilled.
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