Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Gazpacho with Garlic Croûtons and Surprise Ice Cube

Name: Gazpacho with Garlic Croûtons and Surprise Ice Cube
Cuisine: American
Ingredients: ⅛ oz/3 g (1 tbsp/15 mL) Brunoise sweet onion; ⅛ oz/3 g (1 tbsp/15 mL) Brunoise tomato filet; 1 Consommé Ice Cube, made without chives; ⅛ oz/3 g (1 tbsp/15 mL) Chopped scallions; 10 fl oz (300 mL) Gazpacho Base; ⅛ oz/3 g (1 tbsp/15 mL) Brunoise green bell pepper; ⅛ oz/3 g (1 tbsp/15 mL) Brunoise cucumber; Supplies 1 Cocktail napkin; 1 Consommé Ice Cube, made without chives; ½ oz (15 g) Garlic Croûton Cubes

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

10 fl oz (300 mL) Gazpacho Base
⅛ oz/

Europe
Americas
United States
Starter
Soup
Winter

Method

Procedure

Plating

Ladle the gazpacho base into a chilled 12-fl oz (360-mL) soup plate.
Sprinkle the vegetable garnishes into the soup.
Place the ice cube in the center of the soup.
Place the croûtons in a small ramekin or dip dish.
Place the napkin in the center of a 12-in. (30-cm) pl