Gazpacho from Funny Cabany
6 servings
60 minutes
Gazpacho was considered a poor man's soup and in its original version was a mixture of water, oil and bread crumbs. Time passed, and the soup recipe was modified and updated. Now gazpacho is made from green apples, plums and even cherries . Before you is a restaurant dessert, where Worcestershire sauce and glucose syrup are added to the traditional tomato base.
1
Mix peeled tomatoes with beetroot juice, onion, green basil, peeled garlic, focaccia bread, peeled cucumbers, celery stalk, salt, tomatoes, tomato juice, olive oil, Worcestershire sauce, Tabasco, and ground black pepper.
- Peeled tomatoes: 400 g
- Beetroot juice: 100 ml
- Shallots: 30 g
- Green basil: 15 g
- Garlic: 5 g
- Focaccia: 60 g
- Cucumbers: 100 g
- Celery stalk: 85 g
- Salt: 15 g
- Tomatoes: 1.15 kg
- Tomato juice: 400 ml
- Olive oil: 20 ml
- Worcestershire sauce: 15 ml
- TABASCO®: to taste
- Ground black pepper: to taste
2
Mix all ingredients and blend with ice.
- Ice: 100 g
3
Chop pepper, spinach, cucumber, and 20 grams of celery stalk.
- Sweet pepper: 20 g
- Spinach: 4 g
- Cucumbers: 100 g
- Celery stalk: 85 g
4
Place the vegetables on a plate.
5
Prepare sorbet from sorrel: squeeze juice from 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.
- Sorrel: 500 g
- Glucose syrup: 200 g
- Apple juice: 200 ml
6
Place the sorbet on top and serve the gazpacho in a bottle.