GRAPE GAZPACHO
Provided by Barbara Kafka
Categories appetizer
Time 20m
Yield Four servings
Number Of Ingredients 11
Steps:
- If using a microwave oven, place almonds and water in a 1-cup glass measure. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 2 minutes. Prick plastic to release steam. If using a conventional oven, place the almonds and the water in a small saucepan and cook over low heat until the almonds plump up slightly and just soften. Remove from heat; drain and set aside.
- Pass the grapes through a food mill fitted with a medium disk placed over a bowl to catch the juice. Reserve juice and pulp.
- Place the bread in a small bowl. Add enough of the grape juice to just cover the bread, reserving 1 cup. Lightly press down on the bread so that it absorbs the juice.
- Place cooked almonds, soaked bread and garlic in a blender. With machine running, slowly pour in the reserved cup of grape juice. Continue blending, scraping down the sides from time to time, until the mixture is smooth.
- With the machine still running, slowly pour in any remaining juice and the olive oil. Scrape the mixture into a large metal bowl. Stir in remaining ingredients. Refrigerate until cold. Served garnished with grapes or melon.
WHITE GAZPACHO WITH GRAPES AND TOASTED ALMONDS
Steps:
- Set aside 1 cup of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes. Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes. Season with additional salt and vinegar, if desired.
- To serve, ladle 1 cup gazpacho into a bowl. Mound 1/4 cup reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup.
GREEN GRAPE GAZPACHO
Provided by Alex Guarnaschelli
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Using a paring knife, split the vanilla bean down the center and place in small saucepot with the orange and grapefruit juice. Bring to a boil, then transfer to a bowl and chill.
- Combine and puree the cucumbers, garlic and almonds with the white grape juice, honey, a generous pinch of salt and about 1/2 cup cold water in a blender. Blend in the red wine vinegar and about 3 cups of the grapes. Taste for seasoning. Transfer to a large bowl and refrigerate until ice cold, about 2 hours.
- Serve: Slice the remaining cup grapes in half. Stir the orange and grapefruit juice into the gazpacho. Serve gazpacho garnished with the remaining grapes and drizzled with the olive oil.
RED GRAPE GAZPACHO
Provided by Food Network Kitchen
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Puree the grapes, cucumber, bread, olive oil, 2 tablespoons water, the vinegar, garlic and 1 teaspoon salt in a blender until very smooth, at least 1 minute. Refrigerate until chilled, at least 30 minutes.
- Season the gazpacho with salt. Divide among small bowls. Drizzle with olive oil and sprinkle with crushed pink peppercorns.
SMOOTH WHITE GRAPE GAZPACHO
Provided by Claire Robinson
Categories main-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put the soy milk and almonds in the jar of a blender and puree until very smooth, about 2 to 3 minutes. With the motor running, slowly add the grapes, scallions and lime juice; season with salt and pepper and puree until well blended.
- To serve, pour into a small bowls and garnish with chopped or sliced grapes and sliced scallions.
- Note: Gazpacho can be served immediately but is even better if refrigerated until very cold. Stir well before serving.
GRAPE AND ALMOND GAZPACHO
From Food and Wine June 2003: "There are zillions of choices beyond the obvious tomato-and-bell-pepper combination. This grape-almond gazpacho from Cindy Pawlcyn at Mustards Grill in Napa Valley is fruity, savory and complex. I doubt cream cheese is classic, but it does give the soup quite a bit of body; toasting the almonds enhances their flavor." I have currently not tried this but wanted to keep it somewhere in case I might want to.
Provided by Sugarmagnolia_fl
Categories Fruit
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a blender, combine grapes, cucumber, almonds, scallions, rice vinegar, yogurt, cream cheese, buttermilk and olive oil. Blend until almost smooth. Stir in dill and cayenne, season with salt and white pepper and regrigerate.
- Serve the gazpacho in well-chilled shallow bowls, garnished with the cucumber slices and chives.
Nutrition Facts : Calories 259.1, Fat 14.1, SaturatedFat 4.6, Cholesterol 18.7, Sodium 67.1, Carbohydrate 32.6, Fiber 2.4, Sugar 26.1, Protein 5
ALMOND GRAPE GAZPACHO
Provided by Elaine Louie
Categories dinner, quick, weekday, soups and stews, appetizer
Time 30m
Yield 4 to 6 servings (about 6 cups)
Number Of Ingredients 16
Steps:
- For the gazpacho: Place garlic cloves in a small pan of cold water over high heat. When water comes to a boil, strain garlic and chill until needed. Cover stale bread cubes with water and allow to sit until soft, about 10 minutes.
- Squeeze all the water from bread and put into a blender with almonds, grapes and garlic cloves. Season with a bit of salt and purée until mixture is very smooth, almost like mashed potatoes; if necessary drizzle in a bit of water to help mixture to purée.
- Place 1 cup ice-cold water in a measuring cup. Place olive oil in another cup. With blender running, slowly drizzle in both liquids, simultaneously, through opening of blender. Gazpacho will turn very smooth and silky. Add 1 1/2 tablespoons vinegar or more, if desired. Adjust salt to taste. To thin soup, if desired, add 1 to 3 tablespoons cold water, one tablespoon at a time. Transfer to a covered container and refrigerate until very cold, about 2 hours.
- For garnish and serving: Preheat oven to 400 degrees. Drizzle oil over diced bread and sprinkle with salt. Spread on a baking sheet and bake until browned, 5 to 8 minutes. Transfer to a small bowl, and add grapes, almonds and scallion. Add a drizzle of oil and a small sprinkling of vinegar and salt. To serve, ladle gazpacho into four chilled soup plates. Add garnish, and drizzle with more oil.
Nutrition Facts : @context http, Calories 915, UnsaturatedFat 73 grams, Carbohydrate 31 grams, Fat 86 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 465 milligrams, Sugar 13 grams, TransFat 0 grams
ALTON BROWN'S GRAPE GAZPACHO
Make and share this Alton Brown's Grape Gazpacho recipe from Food.com.
Provided by Xexe383
Categories Fruit
Time 2h9m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place half of the cucumbers, apples, and tomatillos into the bowl of a food processor.
- Add all of the grapes, walnuts, yogurt, grape juice, vinegar, and mint.
- Pulse 9 to 10 times.
- Combine with the remaining half of the cucumber, apple, and tomatillo.
- Season with salt, to taste.
- Chill for 2 hours in the refrigerator before serving.
- Serve as an appetizer or soup course.
Nutrition Facts : Calories 481.3, Fat 22, SaturatedFat 3.3, Cholesterol 8, Sodium 38.4, Carbohydrate 70.3, Fiber 5.3, Sugar 60.2, Protein 8.8
ALMOND GRAPE GAZPACHO
Make and share this Almond Grape Gazpacho recipe from Food.com.
Provided by MarielC
Categories < 30 Mins
Time 25m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- For the gazpacho: Place garlic cloves in a small pan of cold water over high heat. When water comes to a boil, strain garlic and chill until needed. Cover stale bread cubes with water and allow to sit until soft, about 10 minutes.
- Squeeze all the water from bread and put into a blender with almonds, grapes and garlic cloves. Season with a bit of salt and purée until mixture is very smooth, almost like mashed potatoes; if necessary drizzle in a bit of water to help mixture to purée.
- Place 1 cup ice-cold water in a measuring cup. Place olive oil in another cup. With blender running, slowly drizzle in both liquids, simultaneously, through opening of blender. Gazpacho will turn very smooth and silky. Add 1 1/2 tablespoons vinegar or more, if desired. Adjust salt to taste. To thin soup, if desired, add 1 to 3 tablespoons cold water, one tablespoon at a time. Transfer to a covered container and refrigerate until very cold, about 2 hours.
- For garnish and serving: Preheat oven to 400 degrees. Drizzle oil over diced bread and sprinkle with salt. Spread on a baking sheet and bake until browned, 5 to 8 minutes. Transfer to a small bowl, and add grapes, almonds and scallion. Add a drizzle of oil and a small sprinkling of vinegar and salt. To serve, ladle gazpacho into four chilled soup plates. Add garnish, and drizzle with more oil.
Nutrition Facts : Calories 1306, Fat 122.8, SaturatedFat 14.5, Sodium 401.9, Carbohydrate 44.2, Fiber 10.7, Sugar 20.2, Protein 19.6
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