Tomato and pepper gazpacho with zesty cucumber mousse pesto

Savoury recipe
Marc de Passorio

Marc de Passorio

Chef
This gourmet, trained by Lucien Mongelli in the Reunion Island, concocts a cuisine which is flavoured with memories from all his travels. Produce from Provence also has a prominent place. Consequently...
  1. Tomato and pepper gazpacho with zesty cucumber mousse pesto

    Ingredients

    • Frozen vegetable purée 100% : Red pepper - 500g
    • Pesto - 200g
    • Balsamic vinegar - 125g
    • Sherry vinegar - 125g
    • Gelatin - 8 feuilles
    • Fresh Squeezed Lemon - 2p
    • Salt - pm
    • Sugar - pm

    Mix the tomato puree with the pepper puree, balsamic vinegar, sherry, pesto, salt and sugar.

    Cucumber mousse: Season the puree with sherry vinegar, lemon juice, salt and sugar. Bind with 8 gelatine sheets per litre.

    Pour into a siphon with 3 gas cartridges.

    Leave to stand in the refrigerator for 2 hours before serving.

    Presentation:in shot glass or in a plate, depending on your wishes and inspiration

     

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