White Grape And Cucumber Gazpacho Recipes

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.

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.

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.

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.

Steps:

• Clean and peel cucumbers, chopping them into chunks. If desired, English cucumbers can be substituted for common cucumbers.
• Chop garlic and sweet onion into pieces. Place garlic, onions, cucumbers, and 1/2 cup of chicken stock into a food processor or blender. Blend until somewhat smooth in texture with some chunks of cucumber remaining or blend to consistency desired. Place blended ingredients in a large bowl.
• Add yogurt, remaining chicken stock, lemon juice, salt, and pepper to combined ingredients in bowl and whisk all contents together until well blended. Season to taste. Add more chicken broth if necessary to achieve desired consistency.
• Pour soup into a tightly covered container and place in refrigerator to chill for several hours or overnight.
• Serve cold. You may choose to garnish with fresh herbs such as parsley, cilantro or basil. Sprinkle freshly grated Parmesan cheese or any other hard cheese desired, such as sharp cheddar.

Steps:

• 1. Lightly toast 5 slices of bread. Remove the crusts then set the bread aside to soften in 1 cup of water. Lightly toast the almonds in a small skillet over medium-low heat until golden, about 7 minutes. Transfer the almonds to a food processor add the garlic and pulse until the almonds are finely ground. Squeeze the bread as dry as possible and add it, and about one-third of the grapes to the almonds. Process until the mixture is smooth.
• 2. Transfer the bread mixture to a bowl and gradually beat in first the vinegar, then 1/2 cup of the oil. Beat in the remaining two cups of water then strain the gazpacho through a fine sieve, forcing as much of the bread mixture through as possible. Season the gazpacho with salt and a pinch of cayenne and refrigerate until the soup is well chilled, at least one hour.
• 3. Before serving cut the remaining 3 slices of bread into 1-inch cubes. Fry the croutons over medium heat in the remaining 1/4 cup of oil until crisp and golden. Drain on paper towels. Cut the remaining grapes in halves or quarters. Serve the gazpacho in chilled bowls topped with the grapes, cucumbers, and croutons.