Beetroot gazpacho with oysters and vanilla
A version of Andalusian gazpacho, this time with beets, a modern vegetable among elite chefs. The iodized point of the oyster serves as a counterpoint to the moist earthiness of the beets. To learn how to open oysters, take a look here
Chef: Danny Garcia
An intuitive professional who has elegantly updated the traditional Andalusian recipe book. His great mastery of technology does not take an iota of feeling from his kitchen. In 2014, he began a new professional phase, creating the group Dani García
- ½ Vanilla beans
- 1 tablespoon sherry vinegar
- 2 boiled beets
- ½ Garlic clove
- ¼ Onions
- ½ green pepper
- 5 ripe vine tomatoes
- Cooked boiled beets into cubes
- 4 oysters
- 4 tablespoons soft olive oil
- 330 ml light extra virgin olive oil
- Peel the tomatoes and cut them into quarters.
- Crush tomatoes, green peppers, onions and garlic in a powerful robot. Do not add water at any time.
- When everything is well crushed, add the boiled beets. Mix well.
- Add olive oil and sherry vinegar, add salt to the salt and pass through a fine sieve.
- Open the oyster as explained in the video. Remove the mollusks from their shells and set them aside.
For vanilla oil.
- Mix olive oil with vanilla bean seeds.
- Place the gazpacho beetroot with the oyster in the middle of the bottom of the plate, about a few cubes of boiled beets and a few drops of vanilla oil
I will see you on another recipe.
David from 55000 Recipes