Gourmet Researcher’s Recipe: Summer Grape and Cucumber Soup

the recipe
The Gourmet Researcher’s Fresh Summer Dessert: Grape and Cucumber Soup

Thomas A. Vilgis is actually a physicist. Exploring soft matter. But he is also a researcher of pleasure, always looking for new tastes. In the kitchen, he doesn’t shy away from anything. Almost nothing. Because testicles and 1,000-year-old Chinese eggs can’t scare Vilgis, but meat alternatives compressed with plant matter can. “Too processed,” declared the passionate amateur chef star-Interview Instead, he prefers to combine red cabbage, grapes and cucumber with the soup. How does that taste? try Here’s a cool summer recipe from her new cookbook.”Researcher of pleasure: With unusual recipes for unexpected taste experiences – molecular gastronomy“.

Recipe: grape cucumber soup

the components

the preparation

Drain the yogurt in a fine sieve. Cut the grapes in half and marinate in sweet wine for 20 minutes. Then remove, drain and reduce the grape adoba in a small saucepan until the liquid thickens a little.

Wash the cucumber, cut it into small pieces and extract the juice. Mix vodka with cucumber juice and thicken slightly with xanthan gum. Finely weigh the tarragon and mix it with the drained yogurt. Stir in the marinade reduction.

Place the yogurt in deep dessert bowls, place the grapes on top and thicken a little with the cucumber and vodka juice nap.

Tip:

Drink dessert wine that has already been opened. By the way, many yogurts in the supermarket are mixed and always look a little slimy. These should be drained on a cloth. In some markets, however, producers and direct marketers also sell yogurts that have a rather thick and almost gelled structure; then drainage is not necessary.

This article contains so-called affiliate links. There is more information here.

come across