Red Cabbage Gazpacho with Mustard Ice Cream

Red Cabbage Gazpacho with Mustard Ice Cream

Red Cabbage Gazpacho

It’s not often that I just copy a recipe and republish it, but I have on this occasion. This dish is from Heston Blumenthals at Home cookbook. It’s so peculiar that I just had to make it. It is essentially, like all gazpachos, a summer soup. Due to its heat from the pepperiness of the cabbage you could serve this any time of year. Especially dinner parties.

The gazpacho is straight forward but is seasoned by a red wine mayonnaise. I will publish my easy version of making mayonnaise, all you need is a stick blender.

Ingredients

    Red Wine Mayonnaise

  • 1 Egg Yolk
  • 10g Dijon Mustard
  • 100ml Groundnut Oil
  • 10g Red Wine Vinegar
  • 15g Red WIne
  • Gazpacho

  • 1 Red Cabbage
  • 1 Slice White Bread
  • 30g Red Wine Vinegar
  • Peeld, finely diced Cucumber
  • Mustard Ice Cream

  • 600ml Whipping Cream
  • 70g Sugar
  • 60g Wholegrain Mustard

Directions

  1. Make the ice cream. Stir all the ingredients together until dissolved and then transfer to an ice cream machine or freezer. Store until ready.
  2. For the mayonnaise, in this order add to a measuring jug. Egg yolk, mustard, oil, vinegar and red wine. Place a stick blender at the bottom of the jug and turn on. Hold in this bottom position until you can see that the egg and oil is all combined. Slowly bring the stick blender up to incorporate the other liquids. Season to taste.
  3. For the gazpacho, juice the cabbage, except the white core. If you don't have one like me, put it in a blender and squeeze the juice out. Measure out 250g of juice. Add the bread to this juice and set aside for 2 hours. After this, pass through muslin and discard the bread.
  4. With a hand blender mix the mayonnaise into the gazpacho and add the red wine vinegar and salt to taste.
To serve, simply place some diced cucumber in the bottom of a plate, pour the soup around and add a scoop of the ice cream.

7 Comments

  1. I looked at this photo before reading any words and thought to myself, “We’ve got another Blumenthal!”

    Then I read the words and began to laugh. Doesn’t this look outstanding! How did it taste?

  2. The colour is exquisite, David. I’m intrigued by the peculiarness as well so you know you’ll see this on a dinner party menu soon! Love the mayo tip too, but I don’t find it overly troublesome the traditional way either.

    • Dave Crichton

      I don’t have the patience to stand over a bowl whisking for ages. When I can cheat, I will. It was actually a lovely mayonnaise on its own.

  3. The color of this dish certainly gets your attention. I had mustard ice cream as part of an appetizer while in Bressanone, Italy. 🙂

  4. You`re a brave man tackling anything from the Fat duck cookbook. I took on the Meat fruit challenge , took me 6 days to make it and it still didn’t taste like the authentic version at Dinner.

    • Dave Crichton

      Hi Alan, its your infamous take on meat fruit that took me to your blog. Absolutely love your reviews. My meat fruit tasted fine, although I’ve yet to taste the real thing sadly. This red cabbage gazpacho is dead easy. Super tasty and a real show stopper for guests. I thoroughly recommend you give it a go. It’s a lot easier than meat fruit.

      Cheers

      Dave

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