The best summer gazpacho recipe
Impossible to miss, delicious to taste: the gazpacho reviewed by the great chef William Ledeuil will be on all summer tables.
Its Parisian restaurants enchant us, its wonderful cookbooks allow you to prolong the pleasure at home. This exquisite declination around the gazpacho is a marvel of balance and sapidity.
Ingredients
1 kg pineapple tomatoes
15 cl of olive oil.
5 cl of white balsamic vinegar.
5 cl of rice vinegar.
1/2 lemongrass stick.
1 teaspoon of fresh ginger.
8 black cherries (Burlat type).
8 yellow cherries (Napoleon type).
1 tablespoon of rice vinegar.
1 tablespoon of olive oil.
60 grams of black olive cream.
2 stalks of dill.
2 stalks of bronze fennel.
Recipe
Cut the pineapple tomatoes into pieces, season in a salad bowl with olive oil, white balsamic vinegar, rice vinegar, minced lemongrass, chopped ginger, fleur de sel and pepper. Leave to marinate for about 30 minutes in the fridge.
Cut the cherries into quarters after pitting them. Marinate them for 15 minutes at room temperature, with 1 tablespoon of rice vinegar and 1 tablespoon of olive oil .
Blend the tomatoes, filter and refrigerate for 30 minutes. Serve the tomato soup in cold soup plates, arrange the quarters of black and yellow cherries, a few points of black olive cream. Sprinkle with dill leaves and bronze fennel.
The Vegetal. A book by William Ledeuil, Louis-Laurent Grandadam and Chae Ron Vincent. Editions de la Martiniere. (2020, 304 pages). 39.9€
