Spanish · Starter
Gazpacho
Gazpacho frozen into a truffle, glazed in tomato gel that flash-sets over the ice — it thaws in the mouth from shell to soup
- Prep
- 35 min
- Cook
- 5 min
- Serves
- 14
Ingredients
- Ripe tomatoes — 400 g
- Red pepper — 60 g
- Cucumber — 60 g
- Bread-free thickener: xanthan gum — 0.6 g (0.15% of soup)
- Sherry vinegar — 12 ml
- Olive oil — 30 ml
- Fine salt — 4 g
- Tomato passata, strained thin — 200 ml
- Agar-agar — 2 g (1.0% of the glaze — snappy skin)
- Extra virgin olive oil (for jam) — 60 ml
- Glucose syrup — 20 g
- Maldon salt — 2 g
Method
- Blend vegetables with vinegar, oil, salt; strain; shear in xanthan (0.15%).
- Freeze in 3 cm sphere moulds until rock solid, 4 h.
- Boil passata with agar (1.0%) 60 seconds; hold at 60 °C.
- Spear frozen spheres; dip 2 seconds into the warm glaze — the agar skins instantly over the ice; rest on parchment.
- Blend glucose with olive oil and a pinch of salt to a thick "jam".
- Dot each plate with olive oil jam.
- Serve the bonbons after 10–12 minutes' tempering: shell set, core turning back to liquid soup.