Chilled Summer Spa Soup


After making a batch of my flavored ice cubes, I got the idea to make a cold soup.

I didn’t really want a hearty gazpacho, rather a light, cool and refreshing spa-like kind of soup. I often put slices of cucumber in my water glass and had several in the frig, so that’s where this recipe started. I used what I had on hand, and this is the result.

My chilled summer soup has a delicately sweet, crisp, clean taste and the addition of sliced frozen grapes makes it especially refreshing. Paired with Scent of Sicily, this restorative repast of a simple summer soup is just what I needed. The only thing missing is the massage.



  • 4 cucumbers
  • 3 cups green grapes (reserve 1 cup)
  • 2 kiwi fruit, peeled, cut in half
  • 1/4 cup Extra-virgin olive oil (Delicate)
  • 1 tablespoon white balsamic vinegar
  • 1 cup cold water
  • salt, pinch
  1. Peel the cucumbers and cut in half lengthwise. Using a spoon, scrape out the seeds, cut in large chunks.
  2. In a blender, combine the cucumbers, 2 cups grapes and kiwi with the water, vinegar and salt. Pulse until blended.
  3. Add the olive oil and blend until smooth.
  4. Chill in refrigerator until very cold.
  5. Freeze the remaining 1-cup of grapes.
  6. To serve, slice the frozen grapes and add to a pretty dish, top with the soup. Garnish with another slice or two of grapes on top.
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