Cooking at the Chef's Table

Since 2013 I opened two chef's tables in the heart of Amsterdam and it is a big joy to cook close to my clients.

I am proud to cook for every single person that sits on my table and thogheter with my team we try to give our clients a truly great experience in our kitchen.

The chef's table memebers only is maybe the most personal kitchen I have because you are joining me in my canalhouse in the old center of Amsterdam.

I cook regional and marketfresh here is one recipe that is easy to do for you at home during the hot summers:

chunky summer gazpacho

this refreshing gazpacho.

For the soup:

1/2 cup apple juice

1 1/2 pounds tomatoes (about 4 medium), chopped

1/2 English cucumber, peeled and chopped

2 garlic cloves, minced

1 shallot, minced

Juice of 1/2 lemon

2 tablespoons ricewine vinegar

2 tablespoons olive oil

2 teaspoons fresh thyme

1 teaspoon salt

1/4 teaspoon pepper or better a dash of tobassco

directions

1.

Place the water and the tomatoes in a food processor or blender and puree until smooth. Add the remaining soup ingredients and pulse until the mixture is slightly chunky.

2.

Chill the gazpacho for at least two hours. Add up to 1/2 cup water to thin the soup, if you like, before serving it in chilled use a bit of the soup to make ice cubes of and serve this in the soup to make it axtra cold garniche with a nice fresh oyster