Gazpacho from Funny Cabany
Soups • Spanish
Description
Ingredients
- Sweet Pepper 0 oz
- Cucumbers 5 oz
- Spinach 0 oz
- Celery stalk 5 oz
- Baking Tomatoes 15 oz
- Beetroot 5 fl oz
- Shallot 0 oz
- Fresh basil leaves 0 oz
- Garlic 0 oz
- Ciabatta 0 oz
- Salt 0 oz
- Tomatoes 5 lbs
- Spiced Tomato Juice 15 fl oz
- Olive Oil 0 fl oz
- Worcestershire Sauce 0 fl oz
- Ice 5 oz
- TABASCO® to taste
- Ground Black Pepper to taste
- Sorrel 20 oz
- Glucose Powder 5 oz
- Apple juice with pulp 5 fl oz
Step-by-Step Guide
Step 1
Blend the peeled tomatoes with beet juice, shallot onion, fresh basil, peeled garlic, focaccia bread, peeled cucumbers, celery stalk, salt, tomatoes, tomato juice, olive oil, Worcestershire sauce, TABASCO, and ground black pepper.
Step 2
Mix all ingredients and blend with the addition of ice.
Step 3
Chop the pepper, spinach, cucumber, and 20 grams of celery stalk.
Step 4
Arrange the vegetables on a plate.
Step 5
Prepare a sorbet from sorrel: extract the juice from the sorrel, strain it, and mix with apple juice and glucose syrup. Bring the mixture to a boil and cool it down. Transfer the mixture to a gastro container and place it in the freezer.
Step 6
Spoon the sorbet on top and serve the gazpacho in a bottle.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!