Laurent Loudeac's Gazpacho
Time: Overnight for soup + 10minutes prep.
1/2 a CUCUMBER
2 RED CAPSICUM
1 RED ONION
1TBSPOON TOMATO PASTE
3SLICES WHITE BREAD (50grams) NO CRUST
100ml RED WINE VINEGAR
300ml OLIVE OIL
SALT/PEPPER TO TASTE
Chop and mix all ingredients and marinate overnight in the fridge.
Put in a blender and blend until smooth and you obtain right consistency.
You might need to add a bit of water or tomato juice if you think it’s too thick.
100 gr fresh salmon skinned and de-boned, diced
100 gr smoked salmon, diced
1 shallot diced
1 Tablespoon chopped chives
1/2 lemon skin grated and juiced
1 Tablespoon crème fraiche to bind
Mix all the ingredients together, season to taste. Using a cutter (small one) put the salmon mix in the middle of a soup bowl and pour chilled soup around, garnish with micro-cress or micro-rocket and a little salmon egg.