Featured Recipe
Cucumber Red Pepper Gazpacho
By Kate
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A layered gazpacho with cucumber gelatin base and a vibrant mix of tomato juice, stale bread cubes, red pepper, and fresh herbs. Gelatin sets slow, allowing refreshing texture contrast. Substitutes include agar-agar for gelatin and sherry vinegar instead of red wine vinegar. Added fresh mint for twist. Texture balance key; whisk cream till stiff but not grainy. Chilled prep, but watch color changes and seasoning shifts in cold. Serve fresh, or risk dull flavors and watery cream. Hands-on tips on precise gelatin dissolving, bread soaking, and acid-oil balance included. Practical for home cooks wanting refined cold soups with crunch and silky finish.
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Prep:
30 min
Cook:
0 min
Total:
30 min
Serves:
6 servings
Mediterranean
chilled soup
vegetarian
summer recipes
Introduction
Cold soups tricky. Keep texture balanced. Gelatin: bloom right, heat gently or ruin bloom, tough texture next day. Tomato juice acidic, can break emulsions if blended too long. Fresh cucumber? Avoid bitter peel or bitter streaks inside. Bread cubes soak flavor, add subtle chew — stale, dry work best. Whip cream fresh, cold bowl key. Incorporate last, no overmixing or dressing separate. Watch acidity with sherry vinegar; less harsh than red wine vinegar but still punchy. Lock in fridge, cover tight, flavors develop but don’t drown fresh herbs. Garnishes: mint sharp, cerfeuil subtle. Taste constantly through steps. Chilling deepens saltiness — adjust prior. Experience tells when flavor hits right. No shortcuts, pay attention.
Ingredients
Cucumber Gelatin
- 6 ml (1 1/4 tsp) gelatin powder
- 20 ml (1 1/3 tbsp) cold water
- 1 1/2 English cucumbers, diced
- 400 ml (1 2/3 cup) tomato juice
- 170 ml (2/3 cup) dry stale bread cubes
- 1 medium red bell pepper, deseeded and chopped
- 1 large ripe tomato, chopped
- 1 small onion, diced
- 3/4 cucumber, peeled and sliced
- 25 ml (1 2/3 tbsp) sherry vinegar
- 25 ml (1 2/3 tbsp) extra virgin olive oil
- 1 fresh garlic clove, minced
- 1 ml (1/4 tsp) celery salt
- Few drops Tabasco to taste
- 90 ml (3/8 cup) heavy cream 35%
- Salt and pepper to taste
- Fresh mint leaves and/or chervil for garnish
Gazpacho
About the ingredients
Gelatin handled cold first avoids lumps or toughness later; substitute agar-agar for vegetarian but watch for fast setting and different texture. English cucumber preferred: thin skin, less bitter seeds. Tomato juice fresh or store-bought, avoid added salt or spices to control final seasoning. Bread: use day-old sourdough or baguette, dry crumb better than dense or fresh bread. Substitute sherry vinegar for red wine vinegar for milder acidity, white wine vinegar works if none. Olive oil quality impacts aroma — cold pressed or extra virgin for brightness. Fresh herbs adjust to taste; mint adds refreshing top note, chervil is subtle. Garlic minute, to avoid overpowering. Cream chilled and freshly whipped adds lightness and contrast; heavy cream can substitute with crème fraîche for tang, but texture varies.
Method
Gelatin Preparation
- 1. Sprinkle gelatin over cold water in a small bowl. Let bloom 6-7 minutes, watch for soft, spongy texture, not grainy. Gelatin must fully absorb before heat.
- 2. Reserve 70 ml (1/3 cup) of cucumber diced small (brunoise). Cut rest cucumbers into large chunks.
- 3. Blend large cucumber chunks to smooth purée. Push through fine sieve or cheesecloth until you have 270 ml (1 1/8 cup) cucumber juice. Avoid pulp getting in; watery is better than gritty.
- 4. Warm bloomed gelatin with 70 ml (1/3 cup) cucumber juice gently over low heat or 15 sec bursts in microwave. Stir til gelatin disappears completely — no lumps or cloudiness.
- 5. Add remaining cucumber juice and diced brunoise. Season lightly with salt and cracked black pepper. Pour into six 200-220 ml (3/4 cup) verrines. Cover with foil; refrigerate minimum 5 hours till firm but jiggly.
- 6. Soften stale bread cubes by soaking 10-15 minutes in tomato juice. Should be moist but intact; if too soggy, press slightly with hands to remove excess juice.
- 7. In blender, combine soaked bread, red bell pepper, tomato, onion, 3/4 cucumber, sherry vinegar, olive oil, garlic, celery salt, and Tabasco. Blend to a slightly coarse purée — some texture good. Taste and add salt, pepper, or more hot sauce as needed.
- 8. Chill gazpacho minimum 1 hour so flavors meld. Acid brightens chilled; oil emulsifies but do not overblend or it gets greasy.
- 9. Whip cream in cold bowl to soft peaks, watch closely. Stop before grainy; handlers differ by brand.
- 10. Spoon chilled gazpacho over set cucumber gelatin in verrines. Top with generous dollop of whipped cream. Crack fresh black pepper on top.
- 11. Garnish with fresh mint or chervil. Serve immediately; cream separates if left too long.
- 12. If gelatin too firm, slightly warm verrines on bottom to soften before serving; if too soft, reduce gelatin quantity next batch.
- 13. If no gelatin, use agar-agar (half amount), heating instructions differ; stir continuously to avoid gels with clumps.
Gazpacho Assembly
Final Assembly
Technique Tips
Gelatin bloom time critical; under- or over-bloom leads to grittiness or rubbery gel. Using a fine sieve to strain cucumber puree removes fibrous bits ensuring smooth gelatin layer. When heating gelatin mix, low consistent heat key — too hot kills setting power. Soaking bread cubes in tomato juice should yield moist but intact bread, doubling liquid saturates and dulls texture. Blending gazpacho to slight rustic texture keeps complexity; smooth puree loses character, rough mouthfeel not nice. Cold chill melds flavors but avoid over 24 hours or raw garlic bitter notes dominate. Whip cream in chilled bowl with chilled whisk or beaters. Peaks firm but still soft avoid butter formation. Final assembly only just before serving to preserve cream aeration and gelatin firmness. Garnishing provides aroma and color contrast. If gelatin firmness varies batch to batch, adjust bloom time or gelatin amount slowly. Agar-agar needs boiling liquid; gelatin doesn’t. Store leftovers covered, separate layers form if left long; remix gently if needed.
Chef's Notes
- 💡 Gelatin bloom key. Cold water helps avoid lumps; watch it sponge up water, not grainy. Heat slowly or risk ruining it. Keep an eye on texture.
- 💡 Bread cubes; soak but don't drown. 10-15 minutes only. Moist but not mushy. Press to release excess juice; want chew without sogginess.
- 💡 Chill gazpacho enough; flavors meld, but avoid overnight. Raw garlic can overpower after too long, sharp edges emerge. Adjust seasoning.
- 💡 Whip cream in cold bowl. Watch closely. Soft peaks but don't overdo it. Stops grainy texture; different brands whip differently.
- 💡 Serving matters. Gazpacho over set gelatin; dollop whipped cream last. Cream separates quickly so serve at once. If firm, heat bottom gently.
