A chilled soup like gazpacho is the perfect way to serve up something tasty when it’s too hot to cook.
Game plan: Taste your grapes before beginning. If they are mouth-puckeringly sour, use half the vinegar indicated. Then, once you have made the recipe, taste the gazpacho and add more vinegar as desired until all the flavors of the soup are apparent without any of them being overwhelming.
Also, be sure to remove all of the peel from the cucumbers, because the skin can be very bitter.
The gazpacho can be made up to 3 days ahead of time. Stir briefly before serving.
This recipe was featured as part of our Play It Cool menu.
Beverage pairing: Jean-François Mérieau Bulles, France. Green grapes, cucumbers, garlic, and vinegar bring a lot of pungency and acidity to a cold soup. Chenin Blanc from the Loire Valley is a good bet to match the acidity. This dry, sparkling example keeps the acidity levels especially high, and the bubbles make a wonderful contrast to the creamy side of the soup.
by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...
by Amy Schulman | Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that...