Gazpacho Bavarois With Vegetable Vinaigrette
6 people
00h 40
Ingredients
- Bavarois:
- 1 kg. tomatoes 1/2 cucumber 1/4 onion 1/2 garlic clove 1 green pepper 100 g. bread salt and pepper 4 gelatine sheets 200 g. whipped cream
- Vinaigrette:
- 2 tomatoes ½ red pepper 1 green pepper 1 onion 1 cucumber 3 parts virgin olive oi
Method
- Slice the tomatoes in half and remove the pips, peel the cucumber and then process them with the onion, garlic, pepper and bread; season with salt and pepper.
- Put the gelatine sheets to soak in cold water. Squeeze them out gently and dissolve over a low heat or in the microwave.
- Add them to the gazpacho and then add the cream to temper the flavour.
- Fill the mould with the gazpacho bavarois mixture and leave to set in the fridge for 3 hours.
- Prepare a vinaigrette with the oil, vinegar and salt, and stir in the vegetables chopped into tiny dice.
- For easier release, semi-freeze the bavarois and press the base gently when turning out; serve completely defrosted.
- Serve the bavarois with the vinaigrette in the centre and accompany with Serrano ham and chopped hard-boiled egg.