Gastronomixs

Red cabbage gazpacho

This brilliant technique for processing raw red cabbage was developed by Heston Blumenthal. Prepare this dish on the day you plan to serve it; the flavours fade quickly!

Based on a creation by Heston Blumenthal, The Fat Duck*** restaurant, Bray, Berkshire, UK.

Red cabbage gazpacho

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Ingredients

450

g

red cabbage juice

50

g

white bread (crusts removed)

40

g

mayonnaise with a little red wine added

60

g

red wine vinegar

15

g

salt

Preparation method

  • Put the red cabbage juice and the white bread in a container and store in the refrigerator.
  • Pass the contents through a fine-meshed sieve and use the back of a spoon to squeeze as much juice as possible from the bread.
  • Purée the juice with the mayonnaise and season to taste with red wine vinegar and salt.
  • Pass through a sieve and store in the refrigerator until needed. Do, however, make this recipe on the day you use it as the flavours quickly fade away.

Serving suggestions

  • As an amuse-bouche or a cold starter, e.g. with apple, roast onions and pork belly.
  • Nice combination with mustard ice cream.

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