Fine dining CUCUMBER GAZPACHO recipe | Summer Cold Soup
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- Опубликовано: 22 июл 2023
- I will show you my favorite recipe for cold cucumber soup aka cucumber gazpacho with melon gel, coconut cream, pine nuts crumble, and basil. This is a great combination for these hot summer days so I totally recommend you to try it.
Cucumber gazpacho recipe (adjust the last seasoning to your taste)
- 2 cucumbers
- 1 green bell pepper
- 2 sticks of celery
- handful of spinach
- handful of basil
- 50 ml of white wine vinegar
- 3 spoons of sugar
- 3 slices of bread
- water to get the right thickness
- salt to taste
Pinenuts crumble
- 60g of butter
- 20g of sugar
- 90g of plain flour
- 50g of pine nuts
- lemon zest and salt
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Great video, excited to try the recipe. Bringing your dog in was a nice touch.
The melon caviar is out of this world! Thank you Chef!
You are welcome ;)
That was spectacular, never seen that before.
Never seen a dog eat water melon but he sure seemed to like it. Beautiful dog. Always happy to see it in your videos.
The healthiest fed and best palate of any dog on RUclips
Melon caviar is genius.
It's like a drinkable salad. Will try this summer.
That looks amazing❤
Get my favorite plates for plating at bit.ly/plating-plates ❗Use coupon code M20 on the Apollo Box website and get 20$ off your order over 100$❗
Look, you seem like a nice person, and you probably meant well. But not every veggie cold soup is a Gazpacho, people. Gazpacho is an actual recipe with a set list of ingredients. It's like calling a cranberry vodka a Bloody Mary. Not the same thing. And it's pretty offensive to Spanish cuisine.
Like, literally it has not a single ingredient in common with the real Gazpacho (but the cucumber --- some people use it for garnish). It's a green smoothie.
So, it's not a "classic" tomato-based gazpacho; big deal. It's not a crime against humanity. You seem incredibly uptight about this. And, the notion that this dish is "offensive" to Spanish cuisine is a ridiculous assertion. Only an obnoxious fanatic would take umbrage at this, so, even making that assertion is just silly.
@@FerrerThess call it smoothie then ;)
I have also had a strawberry “Gazpacho” by the way. In Spain, nonetheless.
This dish is a work of art. You've clearly put a lot of thought and effort into every element. 🤌👌🥰
Glad you like it ;)
Beautiful. ❤
Very nice! Thank you for more wonderful recipes and plating techniques.
Glad you like it ;)
You are a real star!!!! Thank you so much for inspiration!
You are welcome ;)
Each of your videos shows several good techniques! very informative
Thank you for sharing for me new gazpacho recipe! Will try!
it has not a single ingredient in common with the real Gazpacho. Not every veggie cold soup is a Gazpacho. Gazpacho is an actual recipe with a set list of ingredients and tons of history behind it. It's like calling a cranberry vodka a Bloody Mary. Not the same thing. And it's pretty offensive to Spanish cuisine.
Thank you for putting in subtitles, sometimes you reference an ingredient I am unfamiliar with and seeing it written makes it much easier to search for. Great recipe chef!
Happy you like it ;)
I love the way chefs constantly use the adjective 'simple' for complicated & difficult
Maybe just simple for me 🤭
I love it !! My favorite video❤
I would love to taste that dish. I love the plating. It is beautiful! 🥰 Thanks for the suggestion to get 5 different plates. 🙏
Hello chef really very inspiring recepies. I learned allot from you thank you very much ❤
Glad you like it :)
This awesome, looks good for hot days. More cold recipes would be great to beat the heat
Amazing technique for that caviar ! Would love to see more of these
Thanks :)
@@ChefMajkyes would like to see your explanation of spherification and reversal spherification and different ingredients and tools to accomplish the same thing unless you already have a video of it.
Excellent chef 👍
excellent ! 🎉😊
That looks amazing!
Thanks :)
@@ChefMajk I used that lemon puree recipe of yours in a vitelo tonnato video that I made.
It pairs so well!
Spectacular
Thx :)
Awesome work👍
You just blew my mind, the concept, the presentation, the artistry, the chemistry - all amazing!! Thank you.
You are welcome :)
Asante sana Chef Majk. I appreciate the clarity in illustration and fantastic video quality. Keep it up ❤
Happy you like it
Very nice chef.. ❤❤❤❤
Its amazing, the way you are taking the whole dish to the next level.
What is the mixer grinder and blender that you use. Any suggestions for a good food processor.
Helo chef..love yr recipe ❤
first i heard of consider this saved
Chef, is gazpacho also can be served in soup bowl??? And if I served in a plate like you did then is it good in interview food trial?
يا رايق
Just made this with my girlfriend today!
Thank you so much, you are the best :D
Great ;)
Never have cold soup in my culture... looks delicious tho
awesome as alawsys chef majk. im a little scared it might be too sweet thou? there is a lot of sugar in it. does it work? also no pepper?
Put less sugar if you feel like it. Even pepper if you like it
It's too good to be disturbed , but resisting it is also a task ,so why wait and start now 🎉
❤❤❤❤❤
Hello! Great recipe. I'm curious why you used the the Agar and Cold Oil method for spherification rather than the method with Sodium Alginate and Calcium Lactate. Is there a reason I shouldn't use the other method?
Because I did not have sodium and calcium at home, easy reason ;) Plus it is a different thing, I like this hard balls more
Hey chef, greetings from Chile... what do you add at minute 1.33? What ingredient is it? THE WHITE POT.
congratulations... thank you!!
What's the white powder you put in with the watermelon, right before you blended it?
Sugar
The dog likes it. Must be good
Chef please make video on chicken terrine in fine dine way 🙏
Already on a channel ;)
Can you explain a bit more on the ingredients and how to make the watermelon caviar? Like how long should we put the vegetable oil in the freezer, how much agar etc? Its not in the ingredient list. Love this dish and will try to make it this friday
1g agar per 100 ml of liquid. Oil until is cold
@@ChefMajk thank you my friend! Will let you know how it went. Bought dry ice to make it even more special
Chef zucchini creamy soup please
Chef Majk, this gazpacho was delicious. Made it for friends. But I couldn't get the watermelon caviar to form balls. Does the oil need to be a specific temperature? A special oil? What's the trick here? I live 1860 meters above sea level. Could that have anything to do with it?
Oil has to be around 0C so you set the gel very fast. Any oil will work
@@ChefMajk thank you!! and the consistency of the watermelon purée, should it be more gelatinous or watery?
@@andreaslovestocook There is no watermelon puree but gel. So gelatinous for your question
Good night, chef.
What ingredient is the white powder that puts the gazpacho and the watermelon?
Probably sugar
At minute 1:35 you put something white. But I don't see that that ingredient is salt.
Yes sugar
@@ChefMajk thanks, chef
The use of melon is unbelievable
How much sugar do you add to the watermelon in the blender?
How much you want really
3:50 what is the purpose of Agar powder?
Make it set
@@ChefMajk thankyou sir 🙏
how many pax does your recipe for?
Not sure about that, really depends on the size of your portions
What kind of sugar is that?
Doesn't matter at all
Yeaa in a fancy restaurant this will be like 99.98 dollars
More like a 15 🤭
This was so different & unique. I'll try.
An interesting recipe. But the sugar is way too much. I would add some onion and garlic to the cucumber and no or very little sugar. If somebody tries the caviar: do not put too much melon in the oil because it will warm up, destroying the caviar.
You can you out less sugar if like, no problem
Looks real neat but that aint no gazpacho.
Yes it is! It’s a cold vegetable soup, therefore qualified as a gazpacho. 😺🌶️
all this talk about the perfect plate, and you serve a soup on a flat plate.... come on mann
And what is the problem with a flat plate?
Nothing when it comes to solid foods :)
But I think 30 ml soup is silly 😜
@@Delkoe Feel free to make your soup and you can use any plate and any kind of amount you want .) I think your comment is silly, so we fine
Look, you seem like a nice person, and you probably meant well. But not every veggie cold soup is a Gazpacho, people. Gazpacho is an actual recipe with a set list of ingredients. It's like calling a cranberry vodka a Bloody Mary. Not the same thing. And it's pretty offensive to Spanish cuisine.
Gazpacho is a dish with so much history. Have you ever considered the version you’re most familiar with isn’t the original and that adding tomatoes was once another new iteration? How boring the world would be if we never iterated on recipes using modern techniques and ingredients.
Adding this reading if RUclips will allow: books.google.com/books?id=3UQqve4FVyAC&pg=PA134&vq=gazpacho#v=onepage&q=gazpacho&f=false
When you remove 90% of a recipe's ingredients, and add another bunch that would never be added by the culture who invented the recipe, and who have been doing it for over 4 centuries, is not a new iteration; it's a different dish. A possbly great dish, but a different one.
There are different versions of Gazpacho, but they all have the same core ingredients and tase somewhat similar --because it's the same dish. Some add a splash of vinegar, others a bit of lemon juice, some add some garlic and make a hybrid with a Salmorejo, some don't add bread, some do, etc etc etc. That is innovation, that is respecting the actual recipe and adapting it to your taste and creativity.
Making a complete new recipe with diffferent ingredients that if any Spaniard would see/tase will not even be able to recongnise as a "gazpacho" is not a "cucumber gazpacho with watermelon"; it's a cold veggie soup, or whatever other name you'd like to give it. The same way not every tomato soup is a "gazpacho" either.
I'd be the same thing that if you take a paella, and you add some green peas. Well, it's not the traditional recipe, but it's recognizable, it stills looks and feels, and tastes similar to a paella. But if instead of paella rice (similar to arborio rice) you use basmati or long rice, add some fish sauce insteat of stock, and soy sauce instead of salt, and then crack and egg on top to scamble it...guess what? You made something like a fried rice, but you did not make a paella...
@@btschumacher19
Mate,@@btschumacher19 that is not innovation. Innovation is what Gordom Ramsay did here (ruclips.net/video/c8Lk7zbygIg/видео.html). He added a bit a basil, and some green onions. I bet that was tasty as hell. Gordon loves Spanish food, and knows it pretty well. He said on the record he likes it more than italian food, and therefore he respects it. Did you notice how he didn't change the whole dish and called it "Gordon's pear and green peas Gazpacho" LOL.
@@FerrerThess Paella fried rice? You can't trust us Brits with ideas like that, Mate! What have you done? LOL
The dog likes it. Must be good
For sure :D