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
Wash the Tenderstem® and separate around 5 seems and set aside. Roughly chop the rest of the Tenderstem®.
Heat 800ml of chicken stock.
Prepare a large bowl filled with ice cubes.
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.
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.
Then blend until the soup is smooth. Refrigerate.
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.
Pick the leaves from a very small bunch of parsley.
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.