A chilled soup is perfect for keeping cool in the summer, Jason Parsons has a gazpacho with a secret ingredient!
Chilled summer cherry gazpacho with homemade creme fraiche
Ingredients:
1 cup peeled and seeded English cucumber1 cup seeded red pepper1 cup seeded tomatoes¼ cup red onion2 cups seed cherries¼ cup mixed fresh herbs(parsley, dill, chervil, mint, basil)Pinch white pepper and fine salt2 cups 35% cream1/3 cup lemon juiceMethod:
Puree the English cucumber, red pepper, tomatoes, red onion, cherries and fresh herbs. Season with ground white pepper and fine salt to taste. Chill.
In a separate bowl mix the lemon juice and 35% cream. Cover with plastic and chill in the fridge overnight.
Serve the chilled gazpacho in a chilled bowl, Garnish with fresh herbs and place a spoonful of the chilled crème fraiche on top. Serve immediately.
brightcove.createExperiences();Courtesy of Jason Parsons
http://www.peller.com/cms/peller/restaurant/chef-jason-parsons.html
@chefparsons
0 comments:
Post a Comment