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.