Ingredients

• 1/2 cup shallots
• 1 tablespoon grapeseed oil
• 4 cucumbers, halved, seeded
• 1 1/2 cups vegetable stock
• 1/2 cup seedless grapes, halved
• 1 Granny Smith apple, peeled, cored, diced
• 5 sprigs mint, roughly chopped
• 1 cup buttermilk
• Salt and freshly ground black pepper

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Instructions

1. Over medium heat saute the shallots in the grapeseed oil for about 5 minutes until the shallots are translucent. Allow to cool completely and then combine with the rest of the ingredients in a food processor and puree to smooth consistency. Strain through a fine mesh strainer and season, to taste, with salt and pepper. If the soup is too thick, add more vegetable stock.