John Myers
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Franconian Gazpacho, Beetroot Soup with Apple and Homemade Bread
The perfect franconian gazpacho, beetroot soup with apple and homemade bread recipe with a picture and simple step-by-step instructions.
Gazpacho, horseradish ice cream:
- 120 g Horseradish fresh
- 100 g Sugar
- 870 ml Ayran
- 300 ml Whipped cream
- 1 Msp Salt
- 4 Pc. Eggs (L)
Gazpacho, soup:
- 5 Pc. Shallots
- 3 Pc. Apples
- 40 g Butter
- 1,5 tsp Sugar brown
- 750 g Cooked beetroot
- 120 ml Riesling
- 310 ml Beetroot juice
- 180 ml Apple juice
- 300 ml Vegetable stock
- 310 ml Whipped cream
- Salt
- Pepper
- 3 tbsp Vinegar
- 2 tbsp Oil
Fresh spelled bread:
- 300 g Spelt
- 200 g Spelled flour type 1050
- 2 tsp Salt
- 1 pinch Sugar brown
- 10 ml Balsamic vinegar
- 450 ml Lukewarm water
- 1 Pc. Yeast cubes
- 1 tsp Bread spice
Tomato herb butter:
- 20 g Tomatoes dried in oil
- 8 Pc. Freshly pitted green olives
- 3 Pc. Garlic cloves
- 1,5 tsp Salt
- 2 Pr Pepper
- 2 Pr Sweet paprika
- 130 g Butter soft, cut into pieces
Creamy walnut and rocket dip:
- 200 g Arugula
- 30 g Basil leaves
- 4 Pc. Garlic cloves
- 150 g Freshly grated Parmesan
- 200 g Walnut halves
- 200 g Olive oil
- 2 tsp Salt
- Chili
- Pepper
- Olive oil
Franconian Gazpacho:
- Peel and roughly grate the horseradish. Melt the sugar in a large saucepan. Add the horseradish to the caramel. Top up with ayran and cream and season with a pinch of salt. Boil everything once.
- Beat the egg yolks in a bowl over a hot water bath until frothy. Pour hot ayran cream through a fine sieve and whip until frothy. Let the mixture cool down while stirring.
- Peel off shallots for the soup. Roughly cut 2 of them. Peel the apples. Put half an apple aside, core the rest and cut into small pieces.
- Melt the butter in a large saucepan, sauté large pieces of shallot and apples in it. Sprinkle with sugar and caramelize.
- Cut 5,500 g cooked beetroot into small pieces, add. Deglaze with wine, top up with beetroot juice.
- Bring everything to the boil, pour on the cream. Season with salt and pepper and simmer over medium heat for 15 minutes. Puree the soup.
- Freeze the cooled ice mass in the ice cream maker or in the freezer compartment.
- Finely dice the remaining beetroot, half an apple and shallots. Put everything in a bowl, season with salt, pepper, vinegar and oil.
- Arrange the beetroot salad in deep plates, pour the soup over them. Using a warm tablespoon, cut off the mobs from the horseradish ice cream and place on top of the soup.
Fresh spelled bread:
- Put all ingredients in a bowl and knead for 2:30 minutes. Fill into a bread pan or loaf pan.
- Place in the cold oven and bake for approx. 55 minutes at 225 ° C.
- Super tasty, guaranteed to always work, is fat-free and doesn’t have to go! I bake this bread almost exclusively and always change it a little. Sometimes with grains in the dough, sometimes only with grains, sometimes without.
Tomato herb butter:
- Chop tomatoes, olives and clove of garlic and place in a bowl. Add spices – except butter – and stir. Now add butter and stir until creamy.
Creamy walnut and rocket dip:
- Finely grate the Parmesan with a cheese grater. Walnuts (crack them if necessary) and chop them up with either a chopping knife or a magic wand. Chop the garlic into small pieces. Wash the basil leaves and rocket and also chop them with the chopping knife.
- Put everything into a suitable mixing bowl and add the remaining ingredients such as oil, salt, chilli and pepper to taste and stir to a creamy mass.
- Pour into a Weck jar and cover with olive oil (because of the shelf life).
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