COLD SOUPS: GAZPACHO, VİCHYSSOİSE, COLD CARROT SOUP

GAZPACHO 2 portion (portion size 200 gr)  / Andalusia, Spain

Products  Steps
Tomatoes – 200 gr (peeled, chopped)
Cucumber – 80 gr (peeled, chopped)
Onion – 40 gr (peeled, chopped)
Green bell peppers – 20 gram (seeded,
chopped)
¼ tsp mashed garlic
Fresh White bread crumb – 10 gram
Water or tomato juice – 90 gram
Red wine vinegar – 15 ml
Olive oil – 25 ml
1.If a blender is available, combine all
ingredients in the blender and process until
liquefied. 2. If a blender is not available,
combine all ingredients except olive oil.
Pass through a food mill. If a smoother
soup is desired, then pass through a fine
sieve. Rub the solids through the sieve to
purée them. Place the mixture in a
stainless-steel bowl. Using a wire whip,
slowly beat in the olive oil. 3. Add salt,
pepper, and cayenne or pepper sauce to
taste. 
4. If necessary, adjust tartness by adding a
little lemon juice or vinegar. 5. Chill the
soup thoroughly 

VİCHYSSOİSE 2 portion (portion size 250 gr) / France

Products  Steps
Leek – 125 gr  (white part only) 1. Cut the leeks and potatoes into thin
Potatoes – 125 gr (peeled) slices. 2. Sweat the leeks in oil without
Butter – 10 ml letting them brown. 3. Add the stock and
Stock or water – 0.4 liter potatoes and bring to a boil. Simmer until
Salt, pepper the vegetables are tender. 4. Pass the soup
Fennel bulb – 60 gr through a food mill. 5. Add cream and mix
Lemon juice – 5 ml and if the soup is too thick, add a little
Olive oil – 5 ml stock to bring it to proper consistency. 6.
Salt, pepper Chill the soup thoroughly. 7. Add salt and
white pepper to taste.
Heavy cream – 100 gr 

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COLD CARROT SOUP  2 portion (portion 180 gr)
Products   Steps
Half garlic clove, minced 1. Sauté  garlic, ginger, and onion in the butter. 2. Add
2 gram minced ginger carrots, stock, wine, cardamom, and orange juice;
Onion – 15 gr, minced simmer until carrots are tender, about 30 minutes. 3.
Butter – 7 gram Place the mixture in a food processor and purée to a
Carrot – 150 gr, thinly sliced smooth texture; chill. 4. Finish with yogurt. Thin with
Vegetable stock – 240 gr (0.24 carrot juice. Cover and refrigerate until needed. Adjust
litre) seasoning with salt before service. » 
White wine 10 ml
1 pinch ground cardamom CHEF'S NOTE: Soup can be garnished with a dollop of
Orange juice, 100 ml whipped cream, chives, and carrot chips. Fried ginger
Yoghurt, 20 ml chips also make a spicy garnish.
Carrot juice, 40 ml
Salt

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