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Too Hot? Make Cold Soup Cucumber Grape Gazpacho

A friend of mine, Ulrike, first introduced me to this stunning Cucumber Grape Gazpacho last summer. It is a variation of an original recipe “The Sweet Life Cafe’s White Gazpacho” published on August 4, 2012, in The Los Angeles Times by Noelle Carter.

Ulrike had the original article taped to a page and then placed it with love and care into a 3-ring binder. The recipe looked as if she had used it many times. So, my heart was pounding because I knew I was in for a culinary treat. My heart nearly stopped after the first gulp because this soup packed a powerful punch of flavour as it visually stunned my senses.

Soup Cucumber Grape Gazpacho

Cucumber Grape Gazpacho Soup

blankTasha Powell
A perfect no-cooking required recipe for hot weather. This cold cucumber soup is easy to make, delicious, and gilded with edible gold leaf!
Cook Time 10 mins
Total Time 10 mins
Course Soup
Cuisine French
Servings 2 People

Ingredients
  

  • 2 Hothouse Cucumbers Peeled and chopped
  • ½ bunch of Green Grapes about 2 cups, Italian seedless grapes are preferable
  • 3 Garlic Cloves
  • 1 cup Yoghurt preferably, Greek-style
  • ½ cup Sour Cream or crème fraiche
  • 1/2 Lemon for juice
  • 1 tbsp Salt or to taste
  • Tabasco or Chilli Paste

Instructions
 

  • Blend all ingredients until silky smooth.
  • Garnish: Drizzle Smoked paprika oil (in a squeeze bottle), sprinkle toasted almonds and sliced red grapes.
  • Garnish options: Use edible gold leaf and edible flowers for an extra special presentation.
Keyword Cucumber, Grapes, Soup, Summer Recipes,
Tried this recipe?Let us know how it was!

More about My Experience:

Armed with this new recipe, I went off to spend another Fall season in Provence. I had the opportunity to use table grapes from a harvest for which I was part of the picking crew. I made this soup for four different sets of friends and each time, I felt that I had achieved culinary greatness.

Tasha Powell Grapes in Provence

The presentation has a wow factor, the soup has surprises and it is fun to make. The colours, textures and flavours are all top-notch. A bit like a culinary abstract painting this soup and will delight your guests.

Additional Soup Recipes:

French Onion Soup
The Culture Trip website offers us two possible origins of this French classic, which both happen to relate to French king Louis XV (yes, the guy who married Marie Antoinette). Whichever version you believe, this is a classic you will likely find grazing the tables of more traditional French brasseries in Paris. So bring a taste of Paris to your home dining experience. Bon appétit!
French Onion Soup
White Bean Soup
This soup is ideal for a dinner party as it can be made ahead. Heat it through at the last moment and serve with toasted country bread.
Check out this recipe
White Bean Soup Recipe Winter Warmer
Provencal Chickpea Soup (Fourmade)
Easy to master Provencal chickpea soup is so surprisingly rich and luxurious tasting, that even my 9-year-old son is convinced it has cream in it.
Check out this recipe
Provencal Chickpea Soup
Fresh Asparagus and Pea Soup
Like most soups this spring/summer inspired version is really easy to make. Serve it cold on a hot day and your guests will thank you.
Check out this recipe
Asparagus Pea Soup Recipe Mirabeau Wine

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Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

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