White Orchid Root Gazpacho

METHOD:

For the Gazpacho:
Combine the cucumber, onion, tomato water, macadamia nuts, olive oil, garlic, bell peppers, orchid root powder, sourdough bread, lime powder, Szechuan peppercorns, and lychée puree in a blender and purée. Pass through a sieve 2 to3 times to eliminate grit; chill the Gazpacho.

For the Olive Oil Gel:
In a microwave-safe bowl, combine the trimoline, glucose, and salt. Heat the glucose solution in the microwave until hot and loose. Add the egg yolks to a blender, and with the motor running, add the glucose solution. Once incorporated and with the blender running, slowly pour in the olive oil to emulsify the egg yolk mixture. Transfer the mixture to a vacuum seal pouch and seal to compress the air bubbles.

To Assemble and Serve:
Arrange the shaved and roasted radishes, 1 tomato, and buttered croutons in abstract positions in a shallow bowl. Put droplets of the Olive Oil Gel in random spots on the bowl, keeping the droplets close to the other garnishes. Arrange the micro herbs in a sporadic but organized manner over the radishes and tomato, and sprinkle with cocoa nibs. Pour the Gazpacho into the bowl tableside.