In the conditions of the anomalous heat of August 2026, when temperatures in the southern regions are breaking records again, chefs are looking for ways to refresh themselves without harming their health. Participant of the 17th season of the show 'MasterChef', Inna Kostyuchenko, shared a secret recipe that became a real 'ticket' for her to the project. We are talking about gazpacho — a cold soup that, in her execution, turned into a gastronomic work of art.
The dish that opened the doors to the project
According to Inna herself, it was this gazpacho recipe that she prepared at the 'MasterChef Ukraine' audition. The dish revealed her culinary style and ability to work with texture so successfully that it became the key to getting into the selection final. Now, when ripe home-grown tomatoes are abundant in markets and gardens, the chef advises not to miss the moment and try this recipe at home. This is not just a soup, but a way to enjoy the taste of summer that can be adapted to any taste.
Cooking technology: from bread to sieve
The secret to the success of this gazpacho lies in the details and a strict sequence of actions. The process begins with vegetable preparation: tomatoes must be peeled, and bell peppers must be roasted until soft and also peeled. Special attention is paid to texture: in the blender bowl, rye bread (borodinsky) is crushed first, which gives the soup the necessary density.
Next, garlic, blue onion, chili pepper, cucumber, and fresh basil are sent to the mixer. Only after that are the main ingredients added — peeled tomatoes and roasted peppers. To create a complex flavor profile, balsamic vinegar, Tabasco, Worcestershire sauce, olive oil, salt, and black pepper are used. The mass must be beaten until a maximally homogeneous consistency is achieved.
The final touch: the secret of restaurant presentation
To make the gazpacho truly delicate, Inna advises rubbing it through a sieve and then cooling it well before serving. However, the magic happens at the serving stage. The chef adds green and red flavored oils to the soup, creating effective patterns on the surface, and decorates the dish with fresh basil leaves. It is these details that make the taste richer and the presentation restaurant-style, turning a home lunch into a gastronomic event.
Variability of the recipe and seasonality
This cold soup becomes a great alternative to okroshka or summer cream soups. Inna Kostyuchenko emphasizes that the recipe can be easily adapted to your taste by changing the amount of spices or adding new ingredients. In the season of home-grown tomatoes, this dish will surely appeal to everyone who loves light and refreshing seasonal dishes. Previously, the Styler project shared recipes for preparations, for example, zucchini in satsibeli sauce, but gazpacho remains the king of the summer table.
