2 lbs. seedless green grapes,
stemmed
1/2 cup Marcona almonds or whole
blanched almonds
1 garlic clove
1 bunch of fresh cilantro
3 T. good apple cider vinegar
2 T. freshly squeezed lime juice
or lemon
3 english cucumbers cut into 2
inch pieces crosswise
3 T. extra virgin olive oil
1 hot pepper
1 red onion
sea salt to taste
Instructions
Combine the grapes, almonds,
garlic, cilantro, vinegar, lime juice and salt. Add to blender in batches and
pulse until blended but slightly chunky. Do not overblend.
Refrigerate for a few hours or
overnight to chill the soup and meld the flavors together.
Will keep in the refrigerator for
up to 3 days.
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