Gazpacho cabbage is purple, that’s if you select the correct cabbage, as I told my chef (he uses basic excuses) but we bypass the kitchen BS and go directly to the point. Now we have the right colored cabbage, and the soup is on the way to getting the right colors.
So what makes the cabbage purple colored? In red cabbage comes from a class of pigment molecules called anthocyanins. It turns out that anthocyanins are found in flower petals, leaves (it makes them turn red in the fall!) and some fruits such as blueberries. Anthocyanins are plant pigments known as flavenoids and produce red, pink, violet and magenta colors in the various plant parts. source: http://science.howstuffworks.com/life/botany/question439.htm
The photos below show two different versions, and while the very purple is more deep it still has some additives that can make it get lighter, i.e. the mayonnaise mix and a blitz of vinegar lightens it. We shall see later on.
Categories: Life Cycles