Cucumber Gazpacho with Watermelon Caviar, Pine Nut Crumble, and Coconut Cream
ID: 73829ae9...
A refreshing cold summer soup that combines the cool freshness of cucumber gazpacho with sweet watermelon caviar, a crunchy pine nut crumble, and a tangy coconut cream. This fine-dining plating elevates a simple cold soup into a stunning masterpiece.
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🍳 Cooking Flow
Blend cucumbers, peppers, celery, spinach, basil, vinegar, sugar, bread, and water to make a smooth gazpacho, then chill it. → Blend watermelon, strain, mix with agar agar, boil, and drip into cold oil to create watermelon caviar. → Process flour, butter, sugar, and pine nuts into a dough, bake at 180°C for 10 minutes, and crumble. → Strain yogurt and coconut cream through cheesecloth, season with lime and salt, and blend until smooth. → Pour gazpacho onto a plate, garnish with watermelon caviar, crumble, coconut cream dots, and basil.
Cooking Steps
Brief Cooking Order
Blend cucumbers, peppers, celery, spinach, basil, vinegar, sugar, bread, and water to make a smooth gazpacho, then chill it. → Blend watermelon, strain, mix with agar agar, boil, and drip into cold oil to create watermelon caviar. → Process flour, butter, sugar, and pine nuts into a dough, bake at 180°C for 10 minutes, and crumble. → Strain yogurt and coconut cream through cheesecloth, season with lime and salt, and blend until smooth. → Pour gazpacho onto a plate, garnish with watermelon caviar, crumble, coconut cream dots, and basil.
Introduction
A refreshing cold summer soup that combines the cool freshness of cucumber gazpacho with sweet watermelon caviar, a crunchy pine nut crumble, and a tangy coconut cream. This fine-dining plating elevates a simple cold soup into a stunning masterpiece.
Step 1
Roughly chop cucumbers, celery, and green bell pepper, and place them into a blender.
Step 2
Cut a green chili, remove the seeds (unless you want extra heat), roughly chop, and put it into the blender.
Step 3
Add spinach, basil, white wine vinegar, sugar, salt, and water into the blender. Blend until smooth.
Step 4
Cut the crusts off the bread slices, chop them roughly, and add them to the blender for thickening. Blend everything for at least 5 minutes until fully homogenized. Pour the gazpacho into a squeeze bottle and a container, then chill in the fridge.
Step 5
Place vegetable oil in a tall container in the freezer. Slice watermelon, blend on low speed so seeds aren't pulverized, and strain the juice through a sieve into a pot.
Ingredients List
Important Notes
Make sure the gazpacho is completely cold before serving.
Chill the vegetable oil in the freezer beforehand; it must be very cold for the agar-agar droplets to set instantly into caviar.
Blend the watermelon on low speed to prevent crushing the black seeds, which can make the juice bitter.
Straining the yogurt and coconut cream through cheesecloth in the fridge helps remove excess whey, resulting in a thicker cream that holds its shape on the plate.
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