Radish Top Gazpacho

Pickled Radishes, Smoked Trout Roe, and Lemon Balm

Chef Greg Baxtrom of Olmsted | Brooklyn
Yield: 4 servings

Adapted by StarChefs | February 2017

INGREDIENTS:

Lemon Tea (Yield: 2 liters):
Zest of 10 lemons
5 pieces lemongrass (white part only)
1 small knob ginger, peeled
1 bunch Lemon thyme

Lemon Foam:
5 sheets gelatin

Pickled Radish:
1 cup sugar
1 cup red wine vinegar
1 bunch radishes, diced small, blanched and shocked; tops set aside for Gazpacho

Radish Top Gazpacho:
2 tablespoons olive oil, plus additional as necessary
3 cloves green garlic
2 Yukon Gold potatoes, peeled and diced
5 cups vegetable stock
Salt
Black pepper

To Assemble and Serve:
Smoked trout roe
Lemon balm

METHOD:

For the Lemon Tea:
In a pot, bring 2 liters water to a boil. Pour boiling water into a heatproof, nonreactive container with remaining ingredients. Steep overnight; strain. 

For the Lemon Foam:
Bloom gelatin in 500 mililiters Lemon Tea. (Reserve remaining tea for another preparation.) Add to a siphon, charge, and refrigerate.

For the Pickled Radishes:
In a nonreactive container, combine all ingredients. 

For the Gazpacho:
Finely chop radish tops. In a pot over medium flame, heat oil and sweat garlic and onion until soft. Add potato; cook 2 minutes. Add vegetable stock and cover. Simmer 15 minutes or until the potatoes are tender. Add chopped radish tops; simmer 2 more minutes. Transfer mixture to a blender. Blend until smooth, adding olive oil, if necessary. Season with salt and pepper. Chill and adjust seasoning.

To Assemble and Serve:
Plate gazpacho in a bowl. Garnish with Pickled Radish, roe, and lemon balm. Finish with Lemon Foam.

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