|Cucumber Gazpacho with White Grapes.....YUM!|
Puree 4 cups of peeled, seeded and chopped cucumber with 1 1/2 cups sliced green grapes, a handful of parsley leaves, 1 clove of garlic, 1/3 cup olive oil, 1 tbl. white vinegar, 1/3 cup blanched slivered almonds and 1 to 1 1/2 cups water. Season with a touch of coarse sea salt. Blend adding a touch more water and reseason depending on the cucumbers.
Serve chilled with your favorite crisps.