In his new cooking series, shared exclusively with Food & Wine, French chef and L.A. restaurateur Ludo Lefebvre demos one of his favorite easy recipes.
[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]