Chilled Cucumber Grape Soup Recipes

CHILLED CUCUMBER GRAPE SOUP

Chilled Cucumber Grape Soup image

For a smoother soup, peel your grapes: Slice a small X shape in the bottom of each grape and blanch in boiling water for 1 minute until skins start to peel away. Drain and let cool, then slip off skins.

Provided by Abigail Wolfe

Categories Soups

Yield 4

Number Of Ingredients 9

Ingredients

6 Persian cucumbers, cut in 1⁄4-inch dice, divided
1⁄2 cup red grapes, sliced into rounds
10-12 scallions, white and pale-green parts only, thinly sliced, divided (1⁄2 cup plus 2 tbsp)
4 tsp chopped fresh dill, divided
2 cups green grapes, roughly chopped (peeled optional)
1⁄2 lemon, juice (about 3 tsp), divided
3⁄4 tsp kosher salt, divided
2 cups low-fat Greek yogurt
2 tsp olive oil

Steps:

In a bowl, combine 1 cup diced cucumber with red grapes, 2 tbsp scallions, and 2 tsp dill; refrigerate until soup is ready. In a second bowl, combine remaining cucumber, scallions, and dill. Stir in green grapes, 2 tsp lemon juice, 1/2 tsp salt, and freshly ground black pepper (8-10 turns of the pepper mill). Refrigerate 20-30 minutes, stirring halfway through. Transfer green-grape mixture to a blender, add yogurt, and purée until well combined. Refrigerate soup to chill if desired. Add remaining 1 tsp lemon juice, remaining 1/4 tsp salt, oil, and freshly ground black pepper (6-8 turns of the pepper mill) to red-grape salad. Divide soup among 4 bowls, adding red-grape garnish to each. When refrigerated, soup will keep for up to 2 days; whisk before serving.

Nutrition Facts : Calories 193 calories

CHILLED CUCUMBER APPLE SOUP

Chilled Cucumber Apple Soup image

Provided by Food Network

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup shallots
1 tablespoon grapeseed oil
4 cucumbers, halved, seeded
1 1/2 cups vegetable stock
1/2 cup seedless grapes, halved
1 Granny Smith apple, peeled, cored, diced
5 sprigs mint, roughly chopped
1 cup buttermilk
Salt and freshly ground black pepper

Steps:

Over medium heat saute the shallots in the grapeseed oil for about 5 minutes until the shallots are translucent. Allow to cool completely and then combine with the rest of the ingredients in a food processor and puree to smooth consistency. Strain through a fine mesh strainer and season, to taste, with salt and pepper. If the soup is too thick, add more vegetable stock.

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