Sparkling Grape Gazpacho Recipe
Sweet green grapes are another favorite snack of mine and they're a great party food because most people really like them. For this more upscale dish I turn them into a sweet, fizzy soup. The xanthan gum helps hold the particles in suspension and the carbonation effect adds a pleasant tingle and tang to it.
This is a pretty sweet soup so I usually try to keep the portions small. You can make it up to two days ahead of time if you refrigerate it in the whipping siphon, but you only have 10 to 20 minutes to serve it once you have opened the siphon. If you want a more refined presentation you can strain the soup after pureeing it, though I'd wait to add the xanthan gum until after it's strained.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Sparkling Grape Gazpacho Ingredients
For the Grape Gazpacho
Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.
400g seedless green grapes
30g almond slivers
10g rice wine vinegar
0.5g xanthan gum, 0.1%
Grapes, cut in half
Sparkling Grape Gazpacho Instructions
For the Grape Gazpacho
Place all the ingredients in a blender or food processor. Processes until everything is broken down and it is nice and smooth. Pour into a whipping siphon and fully charge it with CO2. Place in the refrigerator until ready to serve, at least one or two hours.
Place a cloth over the nozzle, vent the whipping siphon, then open it. Pour some of the soup in a dish and top with a several grape halves and almond slivers.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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