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Green Grape Gazpacho
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Recipe Information
CBS' Chef on a Shoestring, Gerry Hayden Aureole's recipe.



  • 1 lb (.5 kg). seedless green grapes (Reserve eight grapes for garnish)
  • 1 pint plain nonfat yogurt (Reserve 2 tsp (10 ml) for garnish)
  • 1/2 cup (125 ml) walnut pieces
  • 1/2 tbsp (7 ml) cumin
  • 1/2 tsp (2 ml) coriander
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1 oz (28 grm). Canola or blended oil
  • Sourdough bread (crust removed) or substitute with French baguette
  • 2 cups (475 ml) water
  • 1 clove garlic, peeled and sliced
  • 1 oz (28 grm). White wine vinegar
  • 1/2 bunch flat leaf parsley (picked leaves) *(Reserve eight leaves for garnish)
  • In a saute pan heat 1 tbsp (15 ml) of canola oil, add walnut pieces and spices, and lightly toast.
  • Season with salt and pepper; set aside.
  • Soak bread in the water until double in size or very soft.
  • In a food processor or blender, combine all but two tbsp of walnuts with the garlic and parsley (remember to leave eight leaves of parsley for garnish).
  • Blend, scraping down sides. Be careful not to turn it into a paste.
  • While machine is running, add grapes and puree until smooth.
  • Remove bread from water, reserving liquid.
  • Add to grape mixture; puree mixture. It should be the thickness of sour cream.
  • Add some reserved water and yogurt (all but two tsp for garnish).
  • Blend in the olive oil and vinegar.
  • Season with salt and pepper.
  • Soup should be the consistency of heavy cream.
  • Remove from the blender and chill.
  • To serve: Cut grapes (the ones you reserved for the garnish) in half and divide soup into four chilled bowls.
  • Garnish with a drizzle of yogurt, parsley leaves, toasted walnuts, and halved grapes.
(Submitter's Note, I would use all or half White Grape Juice instead of just water in this recipe).

This recipe was taken on 08/28/01 from the CBS News' Chef on a Shoestring website at: http://www.cbsnews.com/now/story/0,1597,208754-412,00.shtml

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