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2 pounds seedless white grapes (about 6 cups)
1 unpeeled cucumber, diced (about 3 cups)
4 scallions, green parts only, sliced (about 1/3 cup)
2 1/2 cups heavy cream
1 1/4 cups Cabot Plain Greek-Style Yogurt
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons chopped fresh dill
Salt to taste
Ground white pepper to taste
1/4 cup sliced toasted almonds

1. Peel and halve 18 grapes; refrigerate until serving time to garnish soup. In food processor or blender, combine remaining grapes, cucumber, scallions, cream, yogurt, vinegar, oil and 1/2 cup of chopped dill; puree until smooth. Season with salt and white pepper. Refrigerate soup and serving bowls until well chilled.

2. Serve topped with remaining 2 tablespoons chopped dill, grape halves and almonds.