In anticipation of raspberry season, I will finally publish this recipe. This recipe is from Modernist Cusine At Home, probably the second most important book in the modern gastronomic world, where the first is Modernist Cuisine. The second is a five-volume, in-depth guide to modern and beyond cooking. It covers everything from the history of cooking and cooking methods to processes, ingredients, descriptions of animals and plants, and of course recipes. By the way, the recipes there are not simple at all, but with a bias towards modernism, experiments and what some call “molecular cooking. Want to make the best mashed potatoes in the world? Sure, you need 10 kg of potatoes and a $15,000 industrial centrifuge.
I think that Modernist Cuisine should be in the collection of everyone who is into cooking and is a food fanatic. I don’t have it in my collection yet, by the way.
But there is Modernist Cuisine at Home. This is for people who are not yet ready to pay $500 for a collection of books, but want to get in touch with the beauty. This book is about more down-to-earth processes and recipes that can be repeated at home. There are fancy things, of course, but there are also very simple ones, like this raspberry gazpacho.
I made it last year, but until the publication of then the time did not come, for some time blog has been neglected and now it’s time to finally share this treasure.
Despite its simplicity, I consider raspberry gazpacho to be a non-trivial recipe. That is, recipes for special occasions and not for every day. It’s the moment when you are very tasty and interesting, but you understand that you wouldn’t eat it every day. It’s interesting because of its exclusivity and pretentiousness, but it can get boring faster than any more mundane food.
But maybe it’s just me? Do you have a new summer specialty? Save the recipe, make it the first chance you get, and don’t forget to tell us your impressions in the comments.
For 4 small servings (125 g each):
- 280 g (9,9 oz) raspberries
- 70 g (2,5 oz) cucumber (~1 medium cucumber)
- 57 g (2 oz) Piquillo pepper (I used sweet peppers (~ 1/2 pepper))
- 57 g (2 oz) sweet onions (~ 1/4 large bulb)
- 25 g (0,9 oz) extra virgin olive oil
- 10 g (0,4 oz) white balsamic vinegar (I substituted white wine vinegar)
- 5 g (0,2 oz) black balsamic vinegar
- 2 g (0,1 oz) garlic (~1 small clove)
- lime juice
- black pepper
— a stationary blender (preferred) or immersion blender;
— a fine sieve;
Step by Step Directions
Let me clarify right away: the original recipe calls for making extra raspberry syrup using the sweep technique. This step is listed as optional, and for lack of suvid, I skipped it.
First rinse the raspberries, remove the spoiled berries and let them drain, we do not need the extra liquid in the soup.
Peel the cucumber, remove the seeds with a spoon and cut into slices. Measure out 70 g (2,5 oz) and put it in the blender bowl.
Cut into small pieces 57 g (2 oz) sweet onions and bell peppers each. Add 280 g (9,9 oz) raspberries, onions, peppers, 10 g (0,4 oz) white balsamic vinegar, 5 g (0,2 oz) black balsamic vinegar, 2 g (0,1 oz) garlic and pour 25 g (0,9 oz) extra virgin olive oil into a bowl.
Puree until homogeneous. Then pass the mixture through a fine sieve.
Serve cold and allow guests to season the gazpacho with lime juice, salt and pepper to their liking.
And by the way, on the second day, the raspberry gazpacho tasted better to me.
- 280 g raspberry
- 70 g cucumber (~1 medium cucumber, peeled, seedless)
- 57 g Piquillo peppers (I used sweet peppers (~ 1/2 pepper)
- 57 g sweet onions (~ 1/4 large onion)
- 25 g olive oil extra virgin
- 10 g white balsamic vinegar (I substituted white wine vinegar)
- 5 g black balsamic vinegar
- 2 g garlic (~1 small clove)
- lime juice
- black pepper
- Raspberries rinse, remove spoiled berries, let the water drain and put in the bowl of a blender.
- Peel the cucumber, remove the seeds with a spoon and cut into slices. Measure 70 grams and put it in the blender bowl.Cut into small pieces 57 g of sweet onions (peeled, of course) and bell peppers (without the seeds and membranes).
- Add 280 g raspberries, onion, pepper, 10 g white balsamic vinegar, 5 g black balsamic vinegar, 2 g garlic and pour 25 g extra virgin olive oil into a bowl.Puree until homogeneous. Afterwards, pass the mixture through a fine sieve.
- Serve cold and allow guests to season the gazpacho with lime juice, salt and pepper to their liking.