- Frozen fruit purée, sugar added : Melon - 400 g
- Frozen vegetable purée 100% : Red pepper - 100 g
- Olive oil - 20 g
- green Tabasco - Qs
- Onion - 1 pc
- Celery - ½ pc
- Fresh breadcrumbs - 60 g
- Coriander - Qs
- Whipped cream - 200 g
- Garlic - ½ gousse
In a salad bowl, place the olive oil, the peeled onion, the ½ celery, the bread crumbs and seasoning. Add the fruit and vegetable purees. Leave to marinate under cling film in a cool place.
Immediately before serving, blend the gaspacho.
Whip the cream with the half garlic clove and the herbs and keep in a cool place.
Serve well chilled, place croutons in the bottoms of the plates, pour over a ladle of chilled soup and accompany with a spoonful of cream with garlic and herbs.
In this step