For
4
pers.
Vacuum-Osmosis Velvety Gazpacho
An elevated version of the summer gazpacho, incredibly creamy and luscious, without any added bread. The use of a vacuum sealer forces the extraction of cellular juices for a taste of absolute purity. The mixture is then emulsified with olive oil into a silky and refreshing texture.
Prep : 20 min
Total time :
1 h 20 min
Required Equipment
Gastronomic Protocol
Click to cross outMake ahead (Osmosis and Extraction)
1
Step 1
Wash the vegetables. In a large vacuum bag, place the heirloom tomatoes cut into large wedges, the deseeded red bell pepper in pieces, the sliced red onion, and the degermed garlic clove. Add the coarse sea salt and sherry vinegar. Seal the bag with the vacuum machine at maximum pressure (100%).
2
Step 2
Let the sealed bag rest at room temperature for 45 minutes. Under the combined effect of the vacuum (which removes air from the porous micro-cavities of the vegetables) and the salt, a violent osmosis phenomenon occurs. The cell walls collapse and instantly release an impressive amount of pure vegetation water saturated with aromas, creating a natural broth without adding any water.
Emulsion Creation Phase
1
Step 1
Open the vacuum bag and transfer its entire contents (softened vegetables and abundant extracted juice) into your blender jar. Blend at full power for 2 minutes. The extreme friction of the blades will pulverize the remaining fibers and release the natural pectin contained in the skin and seeds of the tomatoes, an essential element for binding our future emulsion.
2
Step 2
Lower the blender speed to medium power. Remove the lid cap and begin pouring the extra virgin olive oil in a continuous, very thin stream. The mechanical action will create a shearing force, fragmenting the oil into millions of micro-droplets that will be coated by the water and pectin. The liquid will instantly change color to a milky orange, and its texture will thicken to become incredibly silky and coating. Then place the blender in the refrigerator for at least 1 hour.
Just before serving
1
Step 1
Take the well-chilled gazpacho out of the refrigerator. If it has set slightly due to the cold acting on the olive oil, give it a quick 3-second pulse in the blender to restore its full velvety fluidity. Divide the soup into cold bowls.
Step 2
For plating, delicately place a few small Genovese basil leaves on the surface. Sprinkle a light pinch of Espelette pepper to bring a subtle heat on the finish, and let 2 or 3 drops of pure olive oil fall to shine on the surface. Enjoy immediately.
Nutritional Values
per pers.245
Kcal
3g
Prot.
15g
Carbs
20g
Fat
Chef's Tip
To ensure a perfect emulsion every time, make sure the vegetable base is at room temperature when blending. The natural pectins in the tomato will bind much more easily to the oil micro-droplets. If the mixture gets too warm in the blender, add a small ice cube.
Wine Pairing
The creaminess brought by the olive oil emulsion and the natural acidity of the tomato call for a white wine with great vivacity but a round texture. A Sancerre or a Pouilly-Fumé, with its mineral backbone and citrus notes, will elegantly cut through the richness of the soup.
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