Gazpacho from Funny Cabany
⏳ Time
1 hour
🥕 Ingredients
21
🍽️ Servings
6
Description
Ingredients
- Sweet Pepper - 0.7 oz
- Cucumbers - 3.5 oz
- Spinach - 0.1 oz
- Celery stalk - 3 oz
- Baking Tomatoes - 14.1 oz
- Beetroot - 3 fl oz
- Shallot - 1.1 oz
- Fresh basil leaves - 0.5 oz
- Garlic - 0.2 oz
- Ciabatta - 2.1 oz
- Salt - 0.5 oz
- Tomatoes - 2 lbs
- Spiced Tomato Juice - 13 fl oz
- Olive Oil - 0 fl oz
- Worcestershire Sauce - 0 fl oz
- Ice - 3.5 oz
- TABASCO® - to taste
- Ground Black Pepper - to taste
- Sorrel - 17.6 oz
- Glucose Powder - 7.1 oz
- Apple juice with pulp - 7 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.
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