Red cabbage gazpacho with mustard icecream
A reinterpretation on Heston Blumenthal’s recipe
The color of the gazpacho is stunning, it intrigues people, being the attention getter. Once you taste it, you find it as a sophisticated dish, with really pungent tastes.
So, let’s start cooking it!
Remove the white core from the cabbage and juice the cabbage. Sink 2 pieces of bread in the cabbage juice for two hours, then have it strained through a fine sieve lined. The bread helps gain nice texture. With a blender, mix the composition with the red wine mayonnaise, season with vinegar and salt.
For the red wine mayonnaise I combined the yolks and mustard in a bowl, and slowly whisk in the oil to form an emulsion. When it becomes stiff, stir in the vinegar and red wine until thoroughly combined. Keep in the fridge until ready to use.
For serving, place in the middle of the plate few diced cucumber, place a scoop of mustard icecream on top. Pour the gazpacho around the ice cream at the table.