Chef Recipes

3 cold soups: tomato with watermelon, cucumber with mozzarella and beetroot with cherries

Tomato gazpacho with pickled watermelon and tuna

TIME

10 min * excluding insisting gazpacho, pickling tuna, cucumbers and watermelon

PORTIONS

4 servings

KITCHEN

copyright

COMPLEXITY



Ingredients

For one serving of gazpacho:

Tomato Gazpacho -180 g

Pickled Watermelon -30 g

Pickled Tuna -20 g

Tomatoes -30 g

Basil -5 ml

Bread Chips -2 g

Pickles -10 g

Chives -2 g

Salt -taste

Pickled Watermelon:

Watermelon -100 g

Salt -5 g

Water -50 ml

Sugar Syrup -100 g

Pickles:

Cucumbers -100 g

Sugar Syrup -100 g

Water -25 ml

White Wine Vinegar -25 g

         

Pickled Tuna:

Tuna -100 g

Salt -25 g

Sugar -12 g

Tomato Gazpacho:

Tomatoes - 550 g

Watermelon -300 g

Cucumbers -170 g

Garlic - 10 g

Red bell pepper - 100 g

Tomato juice-500 g

Red onion -60 g

Olive oil -80 g

Balsamic vinegar -80 g

Basil -10 g

Salt, sugar -taste

Brown bread -40 g

Cooking

Dice the watermelon into small cubes and marinate for 12 hours. Randomly chop cucumbers and pickle for three hours. Marinate the tuna for 40 minutes, then rinse and chop finely.

GAZPACHO. Chopped vegetables arbitrarily. Grind all the ingredients in a blender to a homogeneous consistency: tomatoes, watermelon, cucumbers, garlic, red bell pepper, tomato juice, onions, olive oil, balsamic vinegar, salt, sugar, basil. Let it brew for three to four hours, then strain through a sieve.

SERVING. Peel the tomatoes and cut the pulp into slices. Put tomatoes, pickled watermelon, cucumbers and tuna in a deep plate, pour gazpacho, garnish with greens and bread chips.

Cucumber gazpacho with smoked salmon and mozzarella

TIME

10 minutes * without insisting gazpacho

PORTIONS

4 servings

KITCHEN

copyright

COMPLEXITY



Ingredients

ONE PORTION OF GASPACHO:

Cucumber gazpacho -180 g

Smoked Salmon -10 g

An Apple -10 g

Green bell pepper -10 g

Cucumber -10 g

Pine Nuts -10 g 

Radish -5 g

Mozzarella Di Bufala -10 g

Dill -1 g

Basil -1 g

White onion -5 g

Olive oil -5 g

Salt -1 g 

COOK GASPACHO:

Cucumbers -650 g

         

Green bell pepper -100 g

Chives -20 g

Freshly squeezed lime juice -30 g

Jalapeno pepper -15 g

Brown bread -25 g

Yogurt -160 g

Garlic -5 g

Green Basil -10 g

Olive oil -135 g

Celery Stalk -50 g

Tabasco green sauce -2 g

Pine Nuts -10 g

Peppermint -10 g

Cilantro -15 g

Salt -taste

Sugar -taste

Cooking

Gazpacho. Arbitrarily chop all the ingredients and grind them in a blender to a homogeneous consistency: cucumbers, bell peppers, jalapenos, yogurt, garlic, celery, lime juice, olive oil, bread and pine nuts. Let it brew for three to four hours. Strain through a fine, preferably cone-shaped sieve (thanks to it, the mass is filtered more carefully). Add salt, sugar and tabasco.

Serving Dice apple, bell pepper, cucumbers, radishes and onions; transfer to a container, season with olive oil, salt and mix. Randomly chop salmon and mozzarella. Put everything on the bottom of a deep plate, pour gazpacho, garnish with greens and pine nuts.

Beetroot gazpacho with pickled trout and cherries

TIME

10 min * excluding gazpacho infusion and trout marinating

PORTIONS

4 servings

KITCHEN

copyright

COMPLEXITY



Ingredients

ONE PORTION OF GASPACHO:

Beetroot gazpacho -180 g

Beets -40 g

Pickled Trout -20 g

Cherries -15 g

Dill, beet leaves -taste

Curd cream with horseradish -10 g

Borodino bread chips -2-3 pieces

Pickled Trout:

Trout -300 g

Salt -50 g

Sugar -50 g

         

beetroot gazpacho:

Beets -400 g

Tomatoes -300 g

Tomato juice -250 g

Red bell pepper -80 g

Cucumbers -180 g

Garlic -8 g

Dill -8 g

Chilli -6 g

Celery Stalk -60 g

Olive oil -60 g

Red onion -60 g

Basil -6 g

Balsamic vinegar - 20 g

Brown bread -20 g

Cooking

GAZPACHO. Peel the beets and squeeze the juice out of it through a juicer. Optionally chop tomatoes, cucumbers, peppers, celery and red onions. Grind all the ingredients in a blender to a homogeneous consistency: vegetables, beetroot and tomato juices, olive oil, balsamic vinegar, garlic, chili and herbs. Let it brew for three to four hours. Strain through a fine, preferably cone-shaped sieve (thanks to it, the mass is filtered more carefully). Add salt and pepper.

Serving Marinate the trout in salt and sugar for 1 hour, then rinse with water and chop randomly. Boil the beets until cooked. Finely chop, transfer to a bowl, season with olive oil and salt. Cut the cherry in half and remove the stone. Put beets, cherries, trout and curd cream in a deep plate, pour gazpacho, garnish with greens and bread chips.

Watch the video: Watermelon Cold Soup! (November 2019).

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