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I’ve been wanting to make this chilled soup for a while, but wasn’t expecting anything earth-shattering. This recipe, however, is pretty spectacular. Rich, luscious, and creamy, it is a meal in itself. A garnish of the soup’s main ingredients gives texture to the final dish, which looks like it came straight from a restaurant kitchen.

1 3/4 cups diced cucumber (1/2 large hothouse), plus more for garnish
1 cup green grapes, plus more for garnish
1 cup slivered or sliced almonds, plus more for garnish
1 clove garlic
1 cups cubed baguette (1/2 a demi-baguette)
2 Tbsp apple cider vinegar
2/3 cups extra-virgin olive oil, plus more for garnish
Kosher salt, to taste

1. Combine all ingredients in a blender.
2. Add 2 cups water to the blender and whirl until smooth.
3. Divide evenly among bowls and garnish with diced cucumber, green grapes (halved), almonds, and a drizzle of extra-virgin olive oil.

Serves 2-4

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6 servings of cooked couscous
1 pint cherry tomatoes, halved
1 small hothouse cucumber, deseeded and chopped
3 scallions, thinly sliced
1 small bunch parsley, roughly chopped
1 small bunch dill, roughly chopped
1 small bunch mint, roughly chopped (I didn’t have any on hand but think it would complete the dish)
juice and zest of 1 lemon
1/3 cup extra-virgin olive oil
kosher salt and pepper

1. Cook 6 servings of couscous (I used whole wheat) according to the package’s directions.
2. Combine the couscous with the rest of the ingredients.
3. Season with salt and pepper, to taste.

This paired wonderfully with baked salmon topped with cucumber yogurt sauce:

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