KELLEY SAYS: A quick look into the refrigerator last week revealed an overabundance of grapes. I found the Cotton Candy variety, which are very sweet. We also happened to be given a big basket full of cucumbers from a neighbor's garden, so it made sense to make a gazpacho. Then I decided to do a second soup but with pineapple as the base.
BARRY SAYS: You originally said we were going to be doing shots, so naturally I was in.
KELLEY: Soup served in shot glasses was the idea. Not what you were thinking.
BARRY: Classic bait and switch.
KELLEY: These were fairly easy to make and a great way to cool off during a hot summer day. Actually, they make for a nice appetizer for dinner or a light lunch - or even breakfast.
BARRY: Totally agree. The turmeric ginger flavoring from the tea bag cooked into the pineapple was a nice touch. And I really liked the almond flavoring in the gazpacho.
Cucumber and Grape Gazpacho
2 garlic cloves
4 1/2 cups Cotton Candy brand seedless green grapes, divided (some in the dish and some for garnish)
3/4 cup toasted sliced almonds, divided
4 tablespoons sherry vinegar
1 teaspoon kosher salt
2 tablespoons fresh dill, chopped
3 green onions, green and white parts separated, then thinly sliced
4 cups chopped cucumbers
Meyer lemon-infused olive oil
Mince garlic in the blender. Add 4 cups grapes, 1/2 cup almonds, vinegar, salt, dill, white parts of green onion and cucumbers, and blend until smooth. Serve in shot, martini or highball glass. Garnish with chopped grapes, green parts of onions and almonds, and drizzle lemon oil on top.
Pineapple Soup Shots
1 1/2 cups fresh pineapple cubes
1/2 cup water
1 turmeric ginger tea bag
1 tablespoon butter
2 tablespoons diced onion
2 tablespoons diced green bell pepper
1 small diced jalapeno
Salt to taste
1 teaspoon crushed black pepper
1 teaspoon Alchemy Spice Indian Masala
1 tablespoon cilantro
1/2 cup coconut milk
Put pineapple cubes in 1/2 cup water with the tea bag, and heat for about 5 minutes or until tea has steeped. Pour cubes into blender, and puree. Melt the butter in a pan, and add the diced onions, green pepper and jalapeno pepper, heating until translucent. Add salt, black pepper, spice and cilantro to pineapple blend. Add coconut milk, and mix well. Refrigerate for at least an hour before serving. Serve in shot, martini or highball glasses with cilantro garnish.
Contact Kelley and Barry Courter at bcourter@timesfreepress.com or 423-757-6354.