Red fruit and tomato gazpacho
For 4 persons
Preparation time : 20 min
Cooking time : 2 h
- 250 g strawberries
- 150 g raspberry
- A few bunches of redcurrants
- 1 tomato
- Generous 7 cl crème fraîche or heavy cream
- 1 lemon
- 30 g icing sugar
- 2 tablespoons of olive oil
- A few leaves of basil
- Freshly ground pepper
First cool the mini cocottes while preparing the ingredients.
Wash all the fruit. Cut off the strawberry stems and cut the strawberries in half.
Set aside a few raspberries and redcurrant bunches for decorating. Cut the tomato in four and de-seed it. Squeeze the lemon for juice.
Blend the strawberries with the raspberries, the tomato quarters, half the cooking liquid, a tablespoonful of olive oil, icing sugar and cream. Add sugar or lemon juice to taste. Chill the gazpacho for 2 hours. Whip and distribute the chilled gazpacho in the mini cocottes. Add freshly ground pepper. Decorate with red fruit, a dash of olive oil and some chopped basil.
