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Laurent Loudeac's Gazpacho


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GAZPACHO 

Laurent Loudeac

Serves: 6

Time: Overnight for soup + 10minutes prep.

 

1/2 a CUCUMBER

2 RED CAPSICUM

1 RED ONION

1KG TOMATO

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.

 

SALMON TARTARE 

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.

Enjoy! 

 


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