Instructions: Puree the grapes in a blender, then strain out the skins and return the juice to the blender.

Add the cucumber, shallot, and garlic, and puree. Blend in the yoghurt. Season with salt, pepper, and hot pepper sauce. Refrigerate until cold. Serve when ready.

Serve to 4 to 6 people as a first course.

Comments: Cool, bracing, and many layered - with the sweet fruitiness of the grapes balanced by the savory vegetables and cooled by the yoghurt. Then theres that little earthy bit of toasted almond garnish that just sets the whole thing off. A really nice, palate-cleansing cold soup.

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