Chilled Grape Soup Recipes

CHILLED GRAPE SOUP

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.

CHILLED AVOCADO AND GRAPE SOUP

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.

COLD POBLANO AND GRAPE SOUP RECIPE

Steps:

• Using tongs, roast the chiles over a stove-top flame, turning them so the chiles blacken evenly on all sides, 3 to 5 minutes. (You can also place them under the broiler for a few minutes to blacken.) Put them inside a plastic bag about 5 minutes. Remove the charred skins, rinse and remove the seeds and veins. Set the chiles aside.
• Peel the grapes and set them aside.
• Melt the butter in a saucepan over medium heat. Add the shallot and cook until golden brown, about 5 minutes. Add the grapes to the skillet. Cook, stirring, until the grapes soften slightly, about 2 minutes. Remove them from the heat. Discard the shallot.
• Blend the crema, yogurt and chiles in a blender until smooth, 1 to 2 minutes. Add the mixture to the saucepan and stir until it's well combined with the butter and grapes. Stir in 1/2 cup of milk if the soup is too thick. It should have the consistency of a creamed soup.
• Chill the soup at least 2 hours. If the soup is still too thick, stir in a little more milk. Serve in a crystal bowl set in crushed ice.

GREEN GAZPACHO SOUP

Steps:

• Make the gazpacho: In a large bowl, combine the cucumber, grapes, and garlic. Add 1 teaspoon of salt and the vinegar, toss to coat, and set aside to marinate for 20 minutes.
• Meanwhile, in a small bowl, pour ⅓ cup water over the bread. Let it sit until it softens, about 10 minutes.
• In a small skillet over medium heat, toast the almonds, tossing frequently, until fragrant and starting to color, about 5 minutes. Immediately transfer to a plate to cool, about 5 minutes.
• Add the almonds to a food processor and pulse until finely minced. Add the cucumber mixture, soaked bread, dill, oil, yogurt, and a grinding of black pepper to the processor bowl. Purée until smooth. Season to taste with salt and pepper. Chill until ready to serve.
• Make the salsa: In a medium bowl, combine the tomatoes, onion, jalapeño, salt, oil, and vinegar. Taste and adjust seasoning as needed.
• To serve, ladle the soup into bowls. Spoon a tablespoon of the salsa on each bowl of soup just before serving, passing more on the side.

CHILLED CUCUMBER-GRAPE SOUP

Steps:

• Rinse the grapes and cut in half, remove the seeds if necessary. Peel the cucumber and coarsely chop. Puree the cucumber, kefir and half of the grapes together in a blender or food processor until smooth. If the mixture seems too thick, add a bit of water. Season with salt, pepper and sugar.
• Peel the onion and slice thinly. Chop the pecans. Pour the cucumber soup into serving glasses and top with the sliced onions, chopped pecans and remaining grapes. Serve chilled.

RED GRAPE SOUP

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 CUCUMBER GRAPE SOUP

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.

CHILLED CUCUMBER APPLE SOUP

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.