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Chilled Grape Soup

['1 (2-inch) cinnamon stick', '2 whole cloves', '10 black peppercorns', '2 (2- by 1-inch) strips fresh lemon zest', '2 (2- by 1-inch) strips fresh orange zest', '1/2 teaspoon unflavored gelatin (from one 1/4-oz envelope)', '1 1/2 cups plus 1 tablespoon white grape juice', '1 cup dry white wine', '1/2 cup sugar', 'Pinch of freshly grated nutmeg', '1 teaspoon finely grated fresh lemon zest', '2 cups mixed grapes, stemmed, seeded if necessary, and sliced (lengthwise or crosswise)', 'a 5-inch square of cheesecloth; kitchen string']

Put cinnamon stick, cloves, peppercorns, and zest strips on cheesecloth and tie it closed.
Sprinkle gelatin over 1 tablespoon grape juice in a small cup and let soften about 1 minute.
Bring wine, remaining 1 1/2 cups white grape juice, sugar, nutmeg, and cheesecloth bag to a boil in a 1- to 2-quart saucepan, then remove from heat and add gelatin mixture, stirring with a metal spoon (see cooks' note, below) until dissolved.
Transfer soup to a bowl and chill, covered, in a larger bowl of ice and cold water in the refrigerator for at least 8 hours.
Just before serving, discard cheesecloth bag and add grated zest and grapes to soup.

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