Chilled Tenderstem®, almond and ricotta gazpacho


Created by David Brady


I'm a married father of two and a teacher. My style is influenced by meals I've enjoyed usually on holiday in Europe. I like clean, fresh tasting, healthy food.

  • Created by David Brady
  • 10 mins preparation
  • 12 mins cooking
  • Serves 4

Tenderstem® takes centre stage in this delicious chilled soup. Almonds add a depth of flavour, and ricotta an indulgent element. Perfect for a Summer lunch or a starter for supper.

  • 400g Tenderstem®
  • 800ml Chicken stock (vegetable will do)
  • 100g Ricotta
  • 50g Blanched almonds (flaked will do)
  • Flat leaf parsley (small bunch)
  • Olive oil
  • Sea salt & pepper
  1. Wash the Tenderstem® and separate around 5 seems and set aside. Roughly chop the rest of the Tenderstem®.

  2. Heat 800ml of chicken stock.

  3. Prepare a large bowl filled with ice cubes.

  4. Heat a saucepan with a little olive oil, sauté the chopped Tenderstem® on a fairly high heat for 2 minutes. Pour in the boiling chicken stock and simmer for just 10 minutes, until tender.

  5. Tip into a bowl and immerse this in the large bowl of ice cubes to cool quickly and preserve the colour. Add 3/4 of the almonds, roughly chopped.

  6. Then blend until the soup is smooth. Refrigerate.

  7. In a bowl, combine the reserved Tenderstem® and the remaining almonds. Add salt and freshly ground black pepper and pour a little olive oil onto this garnish.

  8. Pick the leaves from a very small bunch of parsley.

  9. Pour the soup into bowls (whizz in a blender first, if necessary). Place a quenelle of ricotta on top. Add the almond and Tenderstem® garnish. Sprinkle a few grains of fine sea salt flakes and freshly ground black pepper over and a few drops of olive oil. Sprinkle with the flat leaved parsley.

  10. Enjoy!