White gazpacho is traditionally made with lots of raw garlic and merely garnished with grapes. Here we’ve toned down the garlic and bumped up the fruit factor for a cold soup that’s sweetly satisfying.
1. Purée cucumber, 1 1/2 cups grapes, 1/2 cup almonds, onion, and garlic in blender or food processor until smooth. Add almond milk, vinegar, and oil; pulse until combined. Season with salt and pepper, if desired.
2. Halve remaining grapes, and combine with remaining almonds
and arugula in small bowl. Garnish gazpacho with 1/4 cup halved-grape mixture.