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Green Grape and Garlic Soup

An Olive Oil and Vinegar Recipe

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Prep Information

Prep Time

30 minutes

Cook Time

7-8 minutes


8-10 people


  • 4-1/2 cups green grapes, stemmed
  • 10 cups cubed English cukes
  • 3 cups 1-inch cubes crustless sourdough
  • 1-1/3 cups lightly toasted slivered almonds
  • 2-1/2 Tablespoons minced garlic
  • 1-1/2 teaspoons salt
  • 1-1/3 cups whole milk Greek yogurt
  • 1/3 cup Pendolino EVOO
  • 1/3 cup Sherry Reserva Vinegar
  • 1/3 cup Champagne Wine Vinegar
  • 2-1/2 Tablespoons Roasted Almond Oil
  • 1/2 teaspoon honey
  • 1/2 cup cubed sourdough
  • 1 Tablespoon Pendolino EVOO
  • 16 green grapes, halved
  • 16 red grapes, halved
  • 1/2 cup cubes unpeeled English cukes
  • 2 Tablespoons minced chives
  • 2 Tablespoons toasted almonds


  • Chill soup bowls. Peel cucumbers and cut crust from French bread. In a large bowl, add the cucumbers, grapes, bread, almonds and garlic. Sprinkle 1-1/2 teaspoons salt and toss all ingredients to combine.
  • Put the cucumber-grape mixture and any juices in a food processor (or blender) and puree until the mixture is very smooth. Transfer to a fine mesh sieve over a bowl and strain the mixture. Add yogurt, oils, vinegars, and honey and whisk vigorously to combine. Return to the refrigerator and chill for about 30 minutes.
  • Preheat oven to 350 degrees. Arrange the second set of bread cubes on a baking sheet, drizzle with the remaining Pendolino EVOO, season with salt to taste and toss to coat. Bake croutons 7-8 minutes or until golden brown. Cool.
  • To serve, pour the soup mixture into bowl and season with salt to taste, if necessary. Divide the sliced grapes, cucumber cubes, chives, almonds and croutons among the soup bowls.
  • Finish by drizzling a little Pendolino EVOO on top of each bowl.
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