Chef Richard Garcia
Richard Garcia




Chef Richard Garcia
Tastings Wine Bar & Bistro | Foxboro, MA

White Vanilla Gazpacho
Chef Richard Garcia of Tastings Wine Bar and Bistro – Foxboro, MA
Adapted by
October 2009

Yield: 6 Servings


White Vanilla Gazpacho Beet Salt:
1 large red beet
56 grams kosher salt

50 grams green seedless grapes
8 grams blanched and peeled almonds
1 slice country white bread, crust removed
5 grams pine nuts
5 grams peeled garlic cloves
2 grams Maine sea salt
1 Tahitian vanilla bean’s seeds
10 milliliters Spanish sherry vinegar
1 gram ground black pepper
400 milliliters bottled water
50 milliliters Spanish extra virgin olive oil

Roasted Chanterelles:
100 grams small chanterelle mushrooms, rinsed and trimmed
56 grams thinly sliced shallots
30 milliliters Spanish extra virgin olive oil
15 milliliters melted unsalted butter
2 grams thyme leaves
5 grams Maine sea salt
5 grams ground black pepper

To Assemble and Serve:
12 roasted garlic cloves
30 toasted peeled almonds
6 green grapes, halved
6 small edible flowers
14 grams mixed rainbow micro greens
Spanish extra virgin olive oil


For the Beet Salt:
Use a mandolin to slice the beets thinly. In a dehydrator, dry the beets at 150ºF for 24 hours. Transfer the beets to a spice grinder and pulse until powdered. Add salt and pulse again to mix thoroughly.

For the Gazpacho:
In a blender, combine the grapes, almonds, bread, pine nuts, garlic, salt, vanilla, sherry, pepper, and water. Blend until smooth while slowly drizzling in the olive oil. Season and strain through a fine-mesh sieve.

For the Roasted Chanterelles:
Preheat the oven to 400°F. Combine the mushrooms, shallots, olive oil, butter, thyme, salt, and pepper. Bake in the oven for 15 minutes or until the mushrooms are tender and beginning to brown on the edges.

To Assemble and Serve:
Arrange 2 roasted garlic cloves, 3 chanterelles, 5 toasted almonds, a grape, flower, micro greens, and a small pile of the beet salt in a bowl. Drizzle olive oil around the bowl. Tableside, pour 5 ounces of the gazpacho into the bowl.


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   Published: October 2009