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.
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.
GRAPE GAZPACHO
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.
RED AND WHITE GAZPACHO
This refreshing chilled soup is based on a Spanish classic; white gazpacho, also known as Ajo Blanco. I used watermelon and apple in this recipe because I wanted to have a little fun with color and texture, and these two fruits eat well without turning the soup overly sweet. This gazpacho comes to play with sweet, sour and salty notes. Some gazpacho has bread blended into it, but this one is lighter, made with puréed almonds, and it is gluten free. I also garnished with fennel fronds, which really make it special.
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the gazpacho: In a blender, combine the cucumbers, verjus blanc or grape juice, fennel, grapes, almonds, apples, honey, vinegar, lime juice and salt to taste. Purée until smooth. With the blender on low, stream in the olive oil to emulsify. Adjust the seasonings. Strain the soup through a fine-mesh strainer into a bowl or large liquid measuring cup. If serving immediately, chill in an ice bath until cold. Otherwise, chill the soup in the refrigerator until ready to serve. Season with additional salt.
- Create small piles of the julienned watermelon and apples in the center of each of four bowls, then scatter the sliced grapes around the piles. Ladle the soup around the piles. Garnish with the fennel fronds. Serve immediately.
RED GRAPE FOCACCIA
Provided by Food Network
Time 1h8m
Yield 15 to 20 servings
Number Of Ingredients 8
Steps:
- On the day or the night before, cut up 1 potato into quarters and boil it with its skin on until fork tender. Chill until ready to use, if making the night before.
- Warm together the potato and milk.
- Meanwhile, place the flour, salt, olive oil, and yeast in a mixing bowl with a dough hook making sure the yeast isn't touching the salt. Pour in the warmed milk and potato and mix on low for 6 minutes. Cover the bowl with plastic wrap and let sit 1 hour or until double in bulk.
- Turn the mixer on to punch down the dough, then turn it out onto a flour work surface. Roll the dough into a flat rectangular sheet. Grease a sheet pan well with olive oil and transfer the dough to that pan. Continue to roll the dough into the corners of the pan to fit it exactly.
- Prick the dough all over then rub the surface with more olive oil. Dot the surface with grapes in even rows. Cover with plastic wrap and let rise in a warm place until it reaches the top of the sheet pan.
- Preheat oven to 375 degrees F.
- Sprinkle with coarse sugar and bake for 25 to 30 minutes until golden brown. Remove from oven and let cool in pan only a few minutes, then slide it out of the pan (steam gets trapped under the dough and can get soggy if you leave it in the pan too long). Cut into rectangular pieces and serve.
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