Gaspacho de tomate ananas et chèvre frais groseille

Pineapple tomato gazpacho with goat's cheese and redcurrants

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.


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
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.


Jean Imbert

@jeanimbert grew up with his grandmother’s cooking and was running his own imaginary restaurant by the time he was 10. Years later, his beloved grandmother and the flavors of his childhood would inspire his restaurant @Mamie, in Paris, with long communal tables. #NewMakers #LiveClicquot #JeanImbert
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