This recipe was developed for the kick-off to the Save the Gravenstein Apple event sponsored by Slow Food Russian River. – David Vargas 
Cold Apple Ginger Soup
5 ea Gravenstien Apples core removed and diced into 1 in pieces
1 1/2 in piece of ginger peeled and sliced
1 white onion sliced
1 garlic clove sliced
2 bay leaf
2 cups Rose Wine
3 cups Vegetable Stock
1 cup Extra virgin Olive Oil
- Saute onion, ginger and garlic until translucent with no color on them
- Deglaze with wine and add bay leaf
- Reduce wine down to about 1/2 cup and remove bay leaf
- Add apples and stock and bring up to a boil and down to a simmer
- Let simmer for 30 min then puree till smooth
- Pour into desired container and chill completely
- With a whisk emulsify in olive oil
- Adjust consistency with stock to thin or oil to thicken
- Season with salt to taste
ENJOY
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