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[MUSIC] Gazpacho gazpacho. Gazpacho is very easy, quick, it's a
cold soup, and my kids love it. Of course it's
a spanish dish, but we do a lot of A
special inference. We take off the green top, here. Red
bell pepper. As you can see, most of the vegetables
are raw. [UNKNOWN] a lot of technique and the best
quality of ingredients. That's the secret of this recipe. [SOUND]
Cut the cucumber, and taking off the seed because it's
better for your digestion. You want to have in any
food you're doing, the germ is not good. If you
don't have spring onions, you always can use regular onions.
So I'm going to peel it just like this. To
dice is good. And now I'm going to show you
how to peel the tomato. You want to put a
little touch of salt in the boiling water, and you're
going to mark an x We're going to put them
in the boiling water for, I would say 30 seconds.
When you take the skin off like this, start to
peel the tomato is ready. Out, ice water right away.
If you don't boil the tomato it's not possible to
take off the skin. Boil? Boil. Boil, that's right, to
boil Boy, I cannot see the sink. When I was
in my apprenticeship, I was peeling a lot of tomato.
Because in the fancy restaurant in France we don't serve
the skin, so we peel lots of tomato. And at
that time, I don't know why, I was allergic to
tomato. And it would just give me a rash everywhere
on my hand. But, I never complain. Like, I was
just, like crazy. Washing me, like my hands was red
or whatever. I mean, it was insane. Now, I don't
have any more allergy. I don't know why. [FOREIGN] Big
pice like this is fine. It smells so good. [FOREIGN]
is ready. I'm going to put everything in the blender.
I'm going to add a little touch of extra virgin
olive oil. And you want to put in white sarawak
pepper. Make sure it's sealed very well. Trust me I've
seen a mistake like that in the kitchen where. Mm-hm.
Up, up. It don't work. [BLANK_AUDIO] Here we go guys,
all right. I'm gonna blend slowly, okay? [SOUND] So now
I'm going to put a little touch of good Jerez
vinegar. How about a little touch of mustard, strawberry. Why
tomato with strawberry? Because it makes sense, red and red.
When you add water, what's going to be happening? There's
a texture that gets specially more liquid. But also, the
water is going to dilute the [UNKNOWN] and [UNKNOWN] flavor.
Get it? [SOUND]. Look at this guys. Look at the
color. I mean it's just beautiful. Look at the texture.
I'm very happy right now, very happy. So with that,
I'm going to add a little garnish with that to
make it a little bit more French, a little less
Spanish. I'm going to put my cream in my cold
bowl by hand like the old days. So I'm just
going to whip my cream like this, and go faster
it a bit Little bit of salt, and [UNKNOWN] white
pepper. Swirl again. [FOREIGN] Nobody understands what I said, thank
God. I'm going to emulsify one more time my gazpacho
[SOUND] Look at this guys, look at this. Look pretty?
Make your [UNKNOWN], leave it in the fridge for one
hour and serve it after. Put it in my bowl
here, big spoon of whip cream here like this. Then
I'm going to put a little bit of pinot espelette
It's spicy, but little sweet. Very good quality of extra
virgin olive oil. A little bit. And then for finish,
good to have thine basil, but you can use regular
basil, [UNKNOWN] basil. Whatever you want. And now, there's the
best time, it's to test. So voila, we have our
guest special, of tomato with cream and [UNKNOWN] displays. [MUSIC]
Mm. [MUSIC] [UNKNOWN] [SOUND] [MUSIC] [SOUND] [BLANK_AUDIO]