Beet Gaspacho – pickled ginger, stuffed cucumber, salmon roe
Recipe by William Ledeuil

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(Serves 10)

Beet Gaspacho
500 g raw beets; 750 g cooked beets; 2 finely sliced onions; 5 stems of lemongrass ; 2 bell peppers; 2 dl of rice wine vinegar; 1 liter of chicken broth; pickled ginger; 2 dl of olive oil.
Pickled Ginger
500 g de young gingerroot; 4 dl of rice wine vinegar; 4 dl of mirin
Avocado purée
3 avocadoes ; Juice of 2 lemons; 3 cl olive oil; celery salt; 2 lime leaves.
Stuffed cucumber
4 mini-cucumbers ; 400 g crab meat; 50 g Chinese coriander; 3 cl olive oil; 2 stems of lemongrass.
Garnish
150 g salmon roe; 20 green asparagus stalks; 100 g young onions; olive oil; 2 stems of lemongrass; 3 cloves of garlic, herb flowers.

Preparation
Pickled Ginger
Peel and thinly slice the ginger. Cook it with the rice wine vinegar and mirin, reduce liquid
by half.
Beet Gaspacho
Thinly slice the cooked beet and cook with onions, lemongrass, pepper, rice wine vinegar and the chicken broth for about 30 minutes. In a juicer, juice the raw beets and add the beet cooking liquid and candied ginger to this juice. Thermo blend and add olive oil, seasoning and filter. Set aside in a cool space.
Avocado purée
Blend the avocado with the lemon juice, olive oil, lime leaf and season. Filter.
Stuffed cucumber
Peel and slice the cucumbers into sections. Remove seeds and cook them in the olive oil and lemongrass. Season the crab meat with olive oil and Chinese coriander. Stuff the cucumbers with the crab meat.
Garnish
Thinly slice the peppers and glaze very slowly. Raw-cook the asparagus.
Finish
Arrange beet gaspacho in a large soup plate, top with 4 cucumber sections, the avocado, salmon roe and herb flowers.

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