- Gazpacho :
- 1 large pineapple tomato (300 g), 1 shallot
- Freshly ground salt/pepper
- 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/pepper
- 1 bunch of redcurrants
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.
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You'll need
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.
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.
