Vegetables and nectarines Gazpacho along with a gorgonzola and mint Chantilly

Vegetables and nectarines Gazpacho along with a gorgonzola and mint Chantilly

 

In summer and especially with this hot temperature is there anything better than enjoying a nice fresh gazpacho with a glass of wine? Well, I’ll introduce to you a great recipe of Gazpacho accompanied with its salt Chantilly.

 

 

Time : 45 minutes

Ingredients: (6 people)

  •  7 tomatoes (choose good firm tomatoes)
  • 1 red pepper
  • 1 yellow pepper
  • ¾ a cucumber
  • 2 cloves of garlic
  • ½ red onion
  • ½ white onion
  • 1 Jalapeno pepper
  • 1 lemon
  • 1 lime
  • Liquid cream
  • Mint
  • Pitted black olives
  • 6 radishes
  • 1 nectarine
  • 1 peach
  • Basil
  • Parsley
  • oregano
  • Olive oil
  • Salt and pepper
  • 30 cl cream
  • 40 grams of gorgonzola

 

vert-de-vin-gaspacho-chantilly-gorgonzola-menthe (9)Preparation of the recipe:

For the gazpacho:

  1. Peel the cucumber, halve and seed
  2. Wash the vegetables (except tomatoes) and slice them (except tomatoes
  3. Do the same with the fruit (peaches, nectarines) and herbs (except mint)
  4. Heat a pot of water and scald the tomatoes 5 minutes. Remove and peel
  5. Cut the tomatoes into pieces
  6. Squeeze the lemons and reserve the juice
  7. Place vegetables, fruit (peaches, nectarines), herbs ( remember to keep a few basil leaves for decoration. Do not mint) , lemon juice in a blender . Mix
  8. Add 5 tablespoons of olive oil, salt, pepper and water (amount depending on the desired texture ) and little bit of the Jalapeno pepper . Mix
  9. Let gazpacho cool

For the Chantilly:

  1. Wash the mint
  2. Finely chop the mint leaves
  3. Mix gorgonzola or cut it as thinly as possible
  4. In a bowl fold in whipped cream
  5. Add a pinch of salt, pepper, mint
  6. Beat the cream again for two minutes
  7. Stir in gorgonzola
  8. Beat again for two minutes
  9. Let cool for 1 hour

To serve:

  1. Pour the gazpacho in a dish
  2. Using a pastry bag drop a dome over Chantilly (or so with two spoon drop balls whipped cream)
  3. Place the basil leaves in the remaining whipped cream (for decoration )
  4. Serve !

 

vert-de-vin-chateau-loupiac-gaudiet-pontac (16)Side and wine pairings:

  • Pinot Grigio from Tuscany (Italy)
  • Loupiac
  • Sainte Croix du Mont
  • Pinot Gris from Alsace

 

Have a great week! Enjoy!

 

Jonathan Choukroun Chicheportiche

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