Recipe courtesy of Javier Canteras of Urdaneta in Portland
Place all ingredients except for the grapes, paprika and olive oil in a blender and puree until very smooth, about 1 minute.
Strain the soup through a fine mesh strainer and chill in the refrigerator for 1 hour.
Divide soup into six to eight bowls and garnish with the halved green grapes and a dusting of smoked paprika. Finish the dish with a drizzle of extra virgin olive oil.