Peel cucumbers and cut in half lengthwise. Using a spoon, scrape out the seeds. Chop and put in a blender with grapes, jalapeño, garlic, yogurt, olive oil, lime juice, collagen, and ½ cup water. Blend until smooth, adding more water until desired consistency is reached. Chill the soup and serve topped with shrimp, avocado, and cilantro.