2 hothouse cucumbers, peeled and chopped (seeds can be removed) 1/2 bunch green grapes (about 2 cups) 3 cloves garlic 1 cup yogurt, preferably Greek style 1/2 cup sour cream or creme fraiche Juice of 1/2 lemon 1 tablespoon salt, or to taste Tabasco, or similar hot sauce 1 tablespoon sugar 1 teaspoon sherry vinegar or red wine vinegar, or as desired Toasted almonds, for garnish Sliced red grapes, for garnish Smoked paprika oil, for garnish

Step 1 Puree the cucumbers in a blender. Push the cucumbers through a sieve into a medium bowl. Blend the grapes and garlic in the blender, then push through a sieve and stir into the cucumbers.

Step 2 Whisk in the yogurt, sour cream and lemon juice, and season with the salt, sugar and vinegar. Add the Tabasco to taste. This makes about 1 1/2 quarts of soup. Chill the soup, then divide among chilled bowls and garnish with the almonds, grapes and paprika oil before serving.

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