This recipe, from the NY Times Magazine, is one such example.
Gorgeous, vegan and, according to my friend who posted it to Facebook, delicious!
CUCUMBER, GRAPE AND HAZELNUT GAZPACHO:
2 medium cucumbers
1 pound green grapes (I have to assume seedless)1 thick bread slice
1/3 c hazelnuts
2-3 TBSP olive oil
2 TBSP sherry vinegar
1 small shallot
1 cup water
salt and pepper
Put everything in a blender or vitamix and blend until smooth.
Garnish with a drizzle of olive oil and toasted, crusty croutons.