Lettuce gazpacho with compressed lettuce leaf and marinated kohlrabi strips

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Lettuce Gazpacho:

500 g lettuce
250 g spinach fresh
110 g cucumber juiced
60 g pepperoni green juiced
20 g shallots brunoise
2 g garlic clove crushed
2 g tarragon
6 g basil
10 g tabasco

Compressed lettuce leaf:

40 g lettuce leaves ( approx. 4 pcs.)
40 g chive oil

Marinated kohlrabi strips:

150g kohlrabi
50g apple cider vinegar
50g sugar
5g salt

Recipe preparation

Lettuce Gazpacho:

(1) Briefly blanch lettuce and spinach separately in plenty of salted water. Then immediately rinse in ice water, squeeze and let dry. Pour all ingredients into a pacotizing® beaker.
(2) Close with lid, label and freeze at -20 °C for at least 24 hours.
(3) If necessary, pacotize® 2 times with normal pressure. Allow to temper before serving. Season with salt and pepper and add a few drops of olive oil.

Compressed lettuce leaf:

Cut lettuce to desired size. Vacuum seal with the chive oil and refrigerate.

Marinated kohlrabi strips:

Slice kohlrabi into thin strips with a Japanese slicer. Bring vinegar, sugar and salt to a boil and cool.
Marinate kohlrabi with the vinegar marinade.