Use only ripe, soft tomatoes and seasonal strawberries for a sweeter taste to make the original Spanish gazpacho soup. Yegor Rudolsky, head chef of the flexible cafe Touch of Matcha, shared his author’s recipe for gazpacho soup with socialbites.ca.
According to him, the success of the “right” gazpacho soup primarily depends on the quality of the tomatoes.
“The tomatoes should be fragrant, sweet, preferably pink varieties,” he said.
The chef named young lettuce the secret to his gazpacho soup: “For intensity and fullness of flavor, I add some freshly scented green young lettuce.”
To prepare gazpacho from the chef, you will need tomatoes, strawberries, lemon juice, lettuce, salt, sugar and tom yum paste.
“Peel the tomatoes and put them in a blender. Then add fresh strawberries without the green part and lettuce on them. Use a little cayenne pepper for spiciness. And add 10-20 g of coconut sugar to bring out the flavor of the tomatoes as much as possible,” Rudolsky said.
The chef recommended to pierce the tomatoes at a low blender speed to make the soup bright and beautiful.
“First, the tomatoes are chopped at low speed, after adding the strawberries, we increase the speed. Because of this, we get a nice and pleasant texture.”
At the stage of grinding the main ingredients, you can add some ice to the blender to allow the soup to really cool.
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