• About Camine
  • Contact
  • Home
  • Recipes
    • All Recipes
    • Main Course
    • Sides
    • Appetizers
    • Breakfast / Brunch
    • Desserts
    • Soups
    • Salads
    • Misc
  • My Food Stories
  • My Cookbook
  • Classes
  • About
  • Contact
  • Home
  • Recipes
    • All Recipes
    • Main Course
    • Sides
    • Appetizers
    • Breakfast / Brunch
    • Desserts
    • Soups
    • Salads
    • Misc
  • My Food Stories
  • My Cookbook
  • Classes
  • About
  • Contact
  • About Camine
  • Contact
  • Newsletter
  • Soups
  • Soups/Stew Vegetarian
  • Apple, Broccoli, and Ginger Gazpacho
Print Friendly, PDF & Email

Apple, Broccoli, and Ginger Gazpacho

Serves 4 – 6


INGREDIENTS:

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

METHOD:

Preheat oven to 400° F. Toss the cut apples, onion, and broccoli with the olive oil, 2 t kosher salt and ½ t 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 C 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 T of the Gravenstein Apple Balsamic Vinegar and 1 T 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 t kosher salt, and 2 T 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 Photos Copyright Camine Pappas, 2025. All rights reserved.
  • apple
  • ginger
Previous Post
Mushroom, Apple, and Sage Puff Pastry Tart with Honey Mustard Cream Sauce
Next Post
Mushroom, Sage, and Apple Puff Pastry Tart, with a Honey Mustard Sage Cream Sauce

Latest Posts
  • Olive Oil, The Backbone of Flavors for This Traditional Chicken, Bean, and Vegetable Soup
    November 06, 2023
  • You Would Never Guess This Familiar Flavor is Gochujang
    April 29, 2023
  • Celebrating Life during A Night Of Bling Cuisine!
    January 31, 2023
Latest Video
Get to Know Camine

Never Miss A Recipe!

Let me share with you the best of what's on my plate and my table. Sign up, now!

Previous Post
Mushroom, Apple, and Sage Puff Pastry Tart with Honey Mustard Cream Sauce
Next Post
Mushroom, Sage, and Apple Puff Pastry Tart, with a Honey Mustard Sage Cream Sauce

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!

PURCHASE COOKBOOK

Follow us Ifeellikecooking

Pork loin with an amazing gravy simmered with basi Pork loin with an amazing gravy simmered with basil and spring onion and garnished with the fresh parts of same! #caminecooks #blingcuisine #ifeellikecooking #summerfood #justaddherbs
When you find good scallops, they beg you to make When you find good scallops, they beg you to make them like this: #caminecooks #blingcuisine #ifeellikecooking #plated
Just use what you have. Just love the ingredients Just use what you have. Just love the ingredients into a dish you’re proud of. Just don’t sweat it. — (rosemary wine vinaigrette for the mmmmmmm!)
HAPPY 4th, everyone!🇺🇸🎆😎🎉 #caminecooks #blingcuisine #homechef #foodography #ifeellikecooking #supersalads
Adventure in my kitchen! Make a tapenade with red Adventure in my kitchen! Make a tapenade with red pepper and green olives and lemon. Sauté trout that’s been marinated in brown sugar, grainy mustard, cider vinegar and soy. COULDN’T STOP snarfing! #caminecooks #blingcuisine #ifeellikecooking #pescatarian #homechef #goodeats
So French! So made in Charlotte. 😂 puréed fres So French! So made in Charlotte. 😂 puréed fresh apricot with mustard seed and other yumminess. Served over puréed cauliflower  #caminecooks #blingcuisine #ifeellikecooking #frenchchicken #makeittonight
Ahhhhhh. Every bite was exciting! #caminecooks #bl Ahhhhhh. Every bite was exciting! #caminecooks #blingcuisine #ifeellikecooking #plating #steakdinner dinner
FIND CAMINE ON
  • Recipes
  • Main Course
  • Sides
  • Appetizers
  • Breakfast/Brunch
  • Desserts
  • Soups
  • Salads
  • Misc
  • My Food Stories
  • About Camine
  • Classes
  • Youtube

© Camine Pappas 2025

Privacy Policy

© Photo and Recipes 2025

DA MADE BY DIGITAL ALCHEMY