CHILLED GRAPE SOUP
The gelatin in this refreshing dessert soup sets just enough to give it body but not bounce. All kinds of grapes work beautifully as garnishes for this soup; it's worth seeking out unusual varieties, however, for the extra character.
Categories Soup/Stew Dessert Quick & Easy White Wine Chill Cinnamon Clove Grape Gourmet Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 dessert servings
Number Of Ingredients 14
Steps:
- Put cinnamon stick, cloves, peppercorns, and zest strips on cheesecloth and tie it closed.
- Sprinkle gelatin over 1 tablespoon grape juice in a small cup and let soften about 1 minute.
- Bring wine, remaining 1 1/2 cups white grape juice, sugar, nutmeg, and cheesecloth bag to a boil in a 1- to 2-quart saucepan, then remove from heat and add gelatin mixture, stirring with a metal spoon (see cooks' note, below) until dissolved.
- Transfer soup to a bowl and chill, covered, in a larger bowl of ice and cold water in the refrigerator for at least 8 hours.
- Just before serving, discard cheesecloth bag and add grated zest and grapes to soup.
CHEF JOHN'S GAZPACHO
Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h45m
Yield 6
Number Of Ingredients 18
Steps:
- Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
- Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
- Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
- Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.5 g, Fat 9.9 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 410.3 mg, Sugar 4.5 g
CHILLED WHITE GAZPACHO
Steps:
- Place almonds, pine nuts, garlic, grapes, grape juice, water, and bread in a blender and puree until smooth. Strain the mixture into a bowl. Chill the soup for at least 30 minutes.
- Remove soup from refrigerator and fold the whipped heavy cream into the soup. Finish with a few tablespoons each of the verjus and walnut oil. Ladle into serving bowls and garnish each with chives, almonds and grapes, if desired.
RED GRAPE SOUP
Provided by Food Network
Time 20m
Yield 2 quarts or 8 servings
Number Of Ingredients 12
Steps:
- In a large pot place the grapes, vanilla bean, and bouquet garni made from the cinnamon, anise, and zests. Add the citrus juices, spring water, and cranberry juice, and bring to a boil. Simmer 10 minutes. Remove bouquet garni and puree. Strain through a china cap then a chinoise. Add the champagne then season with simple syrup to taste. Chill. Sprinkle bowls with pomegranate seeds and pour soup over.
CHILLED AVOCADO AND GRAPE SOUP
This is from The New Basics cookbook. I would never have made this on my own, but a friend made it and it was wonderful and refreshing!
Provided by nsomniak6
Categories Berries
Time 4h
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Puree the fruit & veggies in small batches in a food processor, adding white grape juice as necessary to keep blade from clogging. Do not puree completely; keep it somewhat chunky.
- Transfer the mix to a bowl, add remaiing grape juice, lime juice, mint, salt& pepper, cover & chill 4 hours.
- Ladle into chilled soup bowls or mugs, & garnish with mint sprigs.
Nutrition Facts : Calories 185, Fat 7.7, SaturatedFat 1.2, Sodium 20.2, Carbohydrate 30.4, Fiber 4.8, Sugar 23.4, Protein 2.2
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