Description:

CBS' Chef on a Shoestring, Gerry Hayden Aureole's recipe.

Source:

SMC

Serves/Makes:4

Ingredients

• 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)

Preparation

• 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.

Comments

(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