We don't do same old boring recipes at Urban Platter. Here is a luxurious twist on the classic Spanish cold soup featuring our Black Truffle Oil and Zest! This recipe will help you beat the heat and will also give you the feeling of eating a luxurious restaurant meal in the comfort of your own home during this #lockdown!

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Truffled Cauliflower Gazpacho

Name: Truffled Cauliflower Gazpacho
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 heads Cauliflower; 1 White Onion; 5 to 6 cloves Garlic; 2 tbsp Extra Virgin Olive Oil; 300 ml Water; 200 ml Oat Milk; 4 tbsp Black Truffle Oil; Black Truffle Zest (for garnish )

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Course: Appetizer, Side Dish, Soup

Diet: Gluten Free, Vegan, Vegetarian

Keyword: #BlackTruffle, #Cauliflower, #Gazpacho, #Luxurious

Servings: people

Calories: 177kcal

Cost: 250

Ingredients

2 heads Cauliflower
1 White Onion
5 to 6 cloves Garlic
2 tbsp Extra Virgin Olive Oil
300 ml Water
200 ml Oat Milk
4 tbsp Black Truffle Oil
Black Truffle Zest (for garnish )

Instructions

In a wide skillet, add the olive oil and heat. Add the onions and sweat them for about 3 to 4 minutes on low heat until they are soft. Make sure to not get any color on the onions!
Add the garlic and cook for about 2 minutes without getting any color on the garlic.
Add the water along with a pinch of salt and bring to a boil. Now, add the cauliflower and cook while covered for 8 to 10 minutes.
Add the oat milk and cook further for about 10 minutes.
Turn off the heat and cool down the gazpacho base until it is lukewarm to room temperature.
Once the base has cooled down, blend it in batches to a super smooth consistency and transfer to a bowl.
Cool down the gazpacho completely (about 30-40 minutes). Now, it is time to season it with truffle oil and salt.
Truffle Oil is an extremely volatile product and should only be used at the last minute as a seasoning or finishing element.
Add the Black Truffle Oil and salt to the gazpacho and taste. Season with more salt if needed.
Serve the Gazpacho in cold soup bowls and garnish with Black Truffle Zest.