Chilled Cucumber Grape Soup Recipes

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.

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 SOUP

Steps:

• Combine the cucumber and tomatoes in a blender, reserving 1/4 cup of each for garnish. Add the bell pepper, onion, vinegar, 1 teaspoon each dill and parsley, 1 clove garlic and the sugar; puree until smooth. Pass through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Season with 1 teaspoon salt. Refrigerate until chilled, about 1 hour.
• Meanwhile, make the croutons: Heat the remaining clove garlic with the olive oil in a skillet over low heat. Add the bread cubes and the remaining 3 teaspoons each dill and parsley. Cook, stirring, until golden and crunchy, 10 to 15 minutes. Discard the garlic.
• Pour the soup into chilled bowls. Dice the reserved cucumber and tomatoes; sprinkle into the soup. Garnish with the croutons.

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.