Gazpacho a la Plancha with citrus cream
Recipe Facts
Difficulty level:
easy ◉◎◎◎◎
Quantity for:
2 persons
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Plancha/fire plate
Ingredients
• 1 small organic lemon
• 25 ml cream
• 4-6 old white bread slices
(the exact amount depends on the
size of the loaf of bread)
• 500 g ripe tomatoes,
roughly diced
• 1 onion, diced
• 1 small fennel bulb,
cut into small pieces
• 1 tbsp tomato paste
• 1 glass of red wine
• ¼ cup white wine vinegar
• 1 l chicken broth
(or vegetable broth)
• 1 teaspoon Spanish paprika powder,
sweet according to taste
or sharp
• 1 tsp cumin
• Salt
• Pepper
preparation
➊ Grate the peel of the organic lemon and mix it with the cream.
➋ Roughly chop the crust of the white bread slices.
➌ First roast the vegetables on the plancha. Add the tomato paste and mix in briefly or spread it out a little.
➍ Now add the white bread pieces, spices and liquid ingredients one by one and work them in. Don't go too slowly, but don't pour them in too quickly either, otherwise everything will run away. Turn it over carefully and then quickly pour it from the plate into a bowl, which is a somewhat tricky task.
➎ Puree the plancha gazpacho and season with salt and pepper. Serve with a dollop of lemon cream.
Chris Sandford: "Perfect for the pre-summer period - served hot or cold, the plancha opens up a whole new dimension! The recipe is also ideal for practicing sauce preparation or preparing more liquid ingredients. It takes skill, but as we know, practice makes perfect."
Recipe by Chris Sandford
The recipe was written by Chris Sandford. The Scottish chef and judge at the World Association of Chef's Societies (WACS) is always happy to swap the world's professional kitchens for a plancha.
Recipe from FIRE&FOOD issue 02/2021