Chilled Apple Broccoli Ginger Gazpacho

This month’s recipe features Gravenstein Apple While Balsamic Vinegar. It is a recipe easy to master and one that will make you popular at any fall dinner party. So, why have we matched a broccoli based soup with this balsamic? Gravenstein Apple has notes of honey with an herbal but cinnamon depth, a sweetness that isn’t too overpowering and the right acidity to be perfect complement. The addition of honey, and nutmeg in the cold soup, as well as a small bit of cream stirred in right before serving, and your guests will never stop talking about how imaginative and masterful you are in the kitchen!

Recipe Credit: Camine Pappas. To read more about how Caminie created this recipe and read the entire blog post, click here to visit her website: IFeelLikeCooking.com.

Ingredients

• ½ cup Olive This! Gravenstein Apple White Balsamic Vinegar, divided (it’s added Tablespoons at a time. See directions for clarity.)
• 7 cups cut up broccoli florets
• 2 large Granny Smith apples (4 cups) peeled and diced into large chunks
• 1/3 very large sweet onion, large dice
• ¼ cup Olive This! Single Varietal Extra Virgin Olive Oil
• 2 teaspoons kosher salt + ½ teaspoon black pepper (more at the end before serving if needed. SEE NOTES)
• 1 heaping tablespoon freshly grated gingerroot
• 3 cups Swanson’s Chicken Stock (can use vegetable stock but don’t use sodium free)
• ½ teaspoon grated fresh nutmeg (can use from a bottle if you don’t have nutmeg pods to grate.)
• 2 tablespoons honey
• Handful of freshly chopped Italian parsley to serve
• 1 – 2 teaspoons heavy cream for each bowl when serving

Directions

Preheat oven to 400° F. Toss the cut apples, onion, and broccoli with the olive oil, 2 teaspoons kosher salt and ½ teaspoon black pepper. Spread out evenly on a baking sheet lined with parchment and bake until soft, about 25-30 minutes. Remove, let cool for about 30 minutes.

Working in 2 batches take half of the cooled apple broccoli mixture and place in a blender. Add 1 ½ cups of the Chicken Stock. Blend on mix until all incorporated.

Remove lid and add ½ of the grated ginger, ¼ t of freshly ground nutmeg, 3 tablespoons of the Gravenstein Apple Balsamic Vinegar and 1 tablespoon honey. Replace lid. Now puree until smooth, about 20 seconds or so. Pour into a large pitcher. Now blend the other half of the cooked apple broccoli mixture repeating all the steps from adding stock, ginger, nutmeg, vinegar, and honey and then finishing by pureeing mixture. Pour into the container so all the soup is together. Cover, and chill for about 4 hours or overnight or until very cold.

NOTE: When ready to serve, remove lid, and stir well. Now add ½ teaspoon kosher salt, and 2 tablespoons of the balsamic vinegar. Taste to make sure it doesn’t need more salt. Stir well. Understand that as the mixture sits the flavors change. You often need to adjust flavors so don’t skip this step. Now place a serving in bowl, stir in a bit of the parsley and a teaspoon of cream if desired. Serve! GREAT with melted cheddar cheese toasts.

©Recipe and Photo Copyright Camine Pappas, 2021. All rights reserved. 

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