I am addicted to a version of this stuff served at Michy here in Miami. Dying to make it at home, but none of the google finds have been quite right. Here's what I can tell you. The restaurant pours the smooth soup over halved green/red grapes, toasted almonds, and dill. The soup itself is heavenly creamy, but not too thick. There is something I cannot put my finger on. Can anyone help?