Gaspacho de tomate ananas et chèvre frais groseille
VEUVE CLICQUOT ROSÉ

Gaspacho de tomate ananas et chèvre frais groseille

By Jean Imbert
Jean Imbert, renowned Chef, inspiring personality and friend of the House created a gourmet and generous proposal to share, imagined to match the fruity notes of Champagne Rosé Veuve Clicquot.

TRY THE RECIPE

You'll need

  • Gazpacho :
  • 1 large pineapple tomato (300 g), 1 shallo
  • Freshly ground salt/peppe
  • Extra virgin olive oil
  • Fresh goat's cheese with redcurrants:
  • 1 fresh Sainte-Maure-de-Touraine goat's cheese log
  • 1 shallot, ½ bunch of flat-leaf parsley
  • 1 bunch of chives, 20 cl liquid cream
  • 1 tbsp extra virgin olive oil, freshly ground salt/peppe
  • 1 bunch of redcurrants
Instructions
Gazpacho: Wash your tomato, then cut it into chunks. Peel and slice your shallot. Combine the tomato chunks and sliced shallot in a stainless steel bowl, sprinkle with a good amount of salt and pepper. Cover with plastic wrap and let sit for 2-3 hours at room temperature. Add the olive oil and blend with a mixer, then place the gazpacho in the refrigerator.

Goat's cheese with redcurrants: Remove your goat's cheese and liquid cream from the refrigerator one hour beforehand. Peel and chop your shallot, then sear it briefly in a frying pan. Chop your herbs. Mix your goat's cheese with the cream, add the herbs, and season with olive oil and some freshly ground salt and pepper.

Preparation: Blend your gazpacho again, serve it nice and cold. Place your goat's cheese mix in a bowl and top with some redcurrants.

Discover

Jean Imbert

Voted Chef of the Year in 2019 by GQ magazine and considered one of the 50 most influential French people in the world in the Vanity Fair rankings, Chef Jean Imbert is a graduate of the Paul Bocuse School. He is the iconic winner of the TV show Top Chef in 2012. Today, Jean Imbert is at the head of the restaurant Mamie par Jean Imbert, B.B, La Case à St Barth, Swan Miami and Les Bols de Jean. A committed chef and advocate of healthy cooking, his values are at the root of his passion for taste and cuisine. His commitment also inspired him to write a book in tribute to his grandmother's recipes, "Merci Mamie", which is a commercial success and his third book after "Cuisine intime" and "Utile!", which focuses on eco-responsibility, a cause that the chef is passionate about.

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