Almost ten years now, and adding up, MasterChef has been broadcasting uninterruptedly in our country, with its corresponding versions of celebrities, Junior Y Grandparents, so that the wheel does not stop turning. The goose that lays the golden eggs of RTVE and Shine Iberia seems to have enough for a while, and along the way it is leaving us a good recipe book that, although many are resounding failures, they can also inspire to cook.
We laugh with the worst MasterChef dishes, although we also we have seen ourselves reflected in those poor applicants when they dare with overly creative techniques and ideas that they had never put into practice before. Or when everything goes wrong, derailing the production like a train without brakes. At least the spectators don’t have judges in front of us sticking their finger in the sore spot while the sauce burns or the cream doesn’t mount.
From MasterChef we stay with the most positive in culinary terms, recovering lifelong recipes from our gastronomic culture, teaching the most basic steps and dishes, and proposing updated versions also with nods to fusion cuisine. Logically, things get more complicated as each edition gets closer to the final, but most of the best recipes on the show can be simplify at homeand these are our favorites.
Gazpacho with olives and basil
One of our favorite recipes is this discovery of gazpacho, a simplified version of the complex elaboration Pepe Rodriguez presented in the program and that he offered in his menu at the El Bohío restaurant in Illescas (Toledo). Originally it is served as a filling for some false olives that it prepares with a spherification, which are accompanied in turn by an ajoblanco, an herb soup and a green bean smoothie. But the cold soup alone is worth it.
In a large container, place all the ingredients: the tomato cut into large pieces with the skin and seeds, the peeled cucumber, the chopped pitted olives, the basil, a generous jet of vinegar and a little salt.
Mix everything well and pass the mixture through a Chinese or potato masher, to remove the seeds and skins. We rectify salt and vinegar until it is to our liking.
We serve cold, with a little basil and an olive cut crosswise as a decor and garnish, with some optional basil leaves.
Full recipe | Gazpacho with olives and basil: our version of Pepe Rodríguez’s recipe
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