Tomato & Basil Gazpacho from Chef Olivier Streiff - Oliviers & Co.

Tomato & Basil Gazpacho from Chef Olivier Streiff

May 26, 2016

Chef Olivier Streiff

Chef Olivier Streiff

MEET CHEF OLIVIER STREIFF, a.k.a. “Le poète du gout” or “The Poet of Taste”,
the head chef and owner of Beaulieu-sur-Mer's La Raison Gourmande
and Finalist on Top Chef France 2015.

A Little bit of History:
After gaining an immense amount of experience working at prestigious restaurants in France such as, La Bastide de Saint-Tropez, La Chèvre d’Or, the Grand Hôtel du Cap and Maya Bay, Chef Streiff opened his own restaurant in Beaulieu-sur-Mer: La Raison Gourmande. It is here where he truly exercises his title as "The Poet of Taste" by creating a new menu almost every day according to seasonal market produce. Calling on his roots as the son of a farmer, Streiff celebrates seasonal vegetables through cuisine that is inspired by the Mediterranean and the sun. Today, for Oliviers & Co., he is putting a new spin on the most emblematic of tomato-based condiments: Ketchup.

About the Collaboration:
To create this recipe, Olivier Streiff started from a traditional spicy Sicilian sauce with a hint of Marsala. The different ingredients of this tomato sauce come together in perfect harmony creating a wonderful balance of flavors. Low in fat and not too sweet, the extraordinarily subtle tastes compliments all cuisines from the Mediterranean to Asia. A reflection of Olivier himself, under the dark exterior of this ketchup a colourful and daring world is hidden revealing our bond with this refined, big-hearted artist!


Tomato & Basiz Gazpacho

Ketchup

Tomato & Basil Gazpacho à la O&CO.

Serves 4

 

Instructions:

Peel the ripe tomatoes and halve them. Peel the cucumber, the garlic and the onions, remove the seeds from the bell pepper. Whiz all the vegetables in a blender. Add the sandwich bread, whiz again.

Season with salt, pepper, 3 tablespoons of O&CO. gastronomique ketchup, 4 tablespoons of the O&CO. Olive & Basil Oil, the juice of 1 lemon, 2 tablespoons of sherry vinegar and a pinch of Espelette Chilli (add more or less chilli to taste).

Refrigerate for a minimum of 2 hours.

Before serving, sprinkle the chopped basil leaves over the gazpacho.

 

Chef Olivier Streiff's Creations for O&Co.