Savoury recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Gaspacho


    • 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.

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