Red cabbage gazpacho

  • Other
  • medium
  • 4
  • 1 hour 30 minutes plus time for chilling ice cream

This brightly coloured red cabbage gazpacho from Tom Shepherd is topped with a spoonful of horseradish ice cream. The red wine mayonnaise is made with a dash of red wine alongside red wine vinegar.

First published in 2024

Ingredients

Metric

Imperial

Horseradish ice cream

  • 250g of whole milk
  • 250g of double cream
  • 22g of horseradish cream
  • 3.5g of gellan gum type F
  • 75g of cane sugar
  • 75g of glucose powder
  • flaky sea salt
  • cress, for garnish

Red wine mayonnaise

Red cabbage gazpacho

Equipment

  • Thermomix
  • Pacojet or ice cream maker
  • Vacuum bag and machine
  • Juicer

Method

1

For the ice cream, add the milk, cream, horseradish and gellan gum into a Thermomix. Using speed 5 bring this to 50°C and then add the sugar and glucose powder and a pinch of salt. Take this to 100°C

  • 250g of whole milk
  • 250g of double cream
  • 22g of horseradish cream
  • 3.5g of gellan gum type F
  • 75g of cane sugar
  • 75g of glucose powder
  • flaky sea salt
2

Divide between Paco containers and freeze, then use a Pacojet to churn this when ready to serve. Alternatively, this can be done on the hob with an immersion blender and ice cream machine

3

For the red wine mayonnaise, place the egg yolk, mustard, red wine vinegar and red wine into a Thermomix

4

Blend on low for 5 minutes to aerate, then slowly begin to emulsify oil into the mix

  • 250g of vegetable oil
5

Once thickened, season with salt, pass and set aside

6

To make the red cabbage gazpacho, first juice the red cabbage. You should get about 750ml of juice

7

Mix this with 25g of the red wine mayonnaise, red wine vinegar, salt and bread in the jug of a blender

  • 15g of red wine vinegar
  • 1 1/2 slices of white bread, crusts removed
  • flaky sea salt
8

Blend this together on speed 3 for two minutes then turn it up to speed 10 for one minute

9

Pass the gazpacho and use a vac pac machine to remove the air

10

To serve, place a quenelle of ice cream on each plate. Garnish with some cress and pour over some of the red cabbage gazpacho

First published in 2024

Tom Shepherd cut his teeth in Michelin-starred kitchens working for the likes of Michael Wignall and Sat Bains, before winning Staffordshire its first ever Michelin star at his own restaurant, Upstairs, located above his father’s jewellery shop. His success is a result of an ethos centred around drawing as much flavour as possible out of every single ingredient on the plate.

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