White Orchid Root Gazpacho

Adapted by StarChefs.com
October 2011
Yield: 4 Servings


100 grams cucumber, peeled and seeded
50 grams Vidalia onion
200 grams Tomato Water
25 grams macadamia nuts
25 grams olive oil
5 grams peeled garlic
100 grams white bell pepper
5 grams orchid root powder
25 grams sourdough bread, crust removed
3 grams lime powder
2 grams Szechuan peppercorns
50 grams lychee purée
Olive Oil Gel
100 grams trimoline
100 grams glucose
15 grams salt
5 egg yolks
350 grams olive oil
To Assemble and Serve
Zlata radish, shaved
Roasted Easter egg radishes
4 heirloom cherry tomatoes, peeled
Buttered croutons
micro shiso, arugula, and masturtium
cocoa nibs


For the Gazpacho:
Combine the cucumber, onion, tomato water, macadamia nuts, olive oil, garlic, bell peppers, orchid root powder, sourdough bread, lime powder, Szechuan peppercorns, and lychée puree in a blender and purée. Pass through a sieve 2 to3 times to eliminate grit; chill the Gazpacho.

For the Olive Oil Gel:
In a microwave-safe bowl, combine the trimoline, glucose, and salt. Heat the glucose solution in the microwave until hot and loose. Add the egg yolks to a blender, and with the motor running, add the glucose solution. Once incorporated and with the blender running, slowly pour in the olive oil to emulsify the egg yolk mixture. Transfer the mixture to a vacuum seal pouch and seal to compress the air bubbles.

To Assemble and Serve:
Arrange the shaved and roasted radishes, 1 tomato, and buttered croutons in abstract positions in a shallow bowl. Put droplets of the Olive Oil Gel in random spots on the bowl, keeping the droplets close to the other garnishes. Arrange the micro herbs in a sporadic but organized manner over the radishes and tomato, and sprinkle with cocoa nibs. Pour the Gazpacho into the bowl tableside.