Gazpacho Recipe with Vegan Cream - Great Italian Chefs

This stunning vegan starter is served with a cannellini bean cream flavoured with lemon verbena, creating a fragrant counterpart to the fresh tomato and nectarine gazpacho. Hidden below the cloud is also a tangy peach sorbet, diced carrot and celery. Make sure you plan your timings well for this dish as a few of the elements require long infusing, churning or soaking time.

Ingredients

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Metric

Imperial

Lemon verbena cannellini cream

250g of cannellini beans
1l almond milk, reduced to 500ml
35g of cornflour, mixed with water to form a loose paste
200g of dried lemon verbena
salt
olive oil

Peach sorbet

200g of peach, ripe, skinned, destoned and cut into pieces
100g of sugar
200g of red wine vinegar

Gazpacho

210g of vine tomatoes, ripe
90g of yellow nectarine, destoned and peeled
20g of white wine vinegar
salt
extra virgin olive oil

To serve

100g of carrots, diced
100g of celery, diced
50g of mint
50g of lemon balm
100g of dill
100g of cornflowers, petals separated

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Pressure cooker
Sugar thermometer
Blender
Ice cream maker
Siphon bottle or cream whipper
N2O cartridge (2)

To begin, prepare the cannellini beans for the foam. Soak the beans for 12 hours in cold water

250g of cannellini beans

To make the sorbet, warm the sugar in a saucepan with a little water and bring to 120°C (soft ball). Delgaze with the vinegar and slowly reduce to a syrup. Cool the resulting gastrique in a blast chiller

100g of sugar
200g of red wine vinegar

Add the gastrique to a blender with the peach flesh and blitz until smooth. Pass through a fine sieve into an ice cream maker and churn until set

200g of peach, ripe, skinned, destoned and cut into pieces

When the cannellini beans are hydrated, cook in a pressure cooker with plenty of water for 14 minutes, then drain and blend with 340g of the cooking water to a smooth purée

To prepare the other elements ofthe cannellini cream, bring the reduced almond milk to the boil and mix with the cornflour paste. Add the lemon verbena and leave to infuse for a couple of hours

200g of dried lemon verbena
1l almond milk, reduced to 500ml
35g of cornflour, mixed with water to form a loose paste

Meanwhile, make the gazpacho. Add all of the ingredients to a blender, blitz until smooth and season to taste. If it's a little lumpy, pass through a fine sieve

salt
210g of vine tomatoes, ripe
90g of yellow nectarine, destoned and peeled
20g of white wine vinegar
extra virgin olive oil

Pass the infused verbena cream through a fine sieve and emulsify using a hand blender with the cannellini purée. Pour into a syphon and charge with 2 N20 charges

To serve, place a spoonful of diced carrot and celery on each plate. Add a scoop of sorbet and place a shot of the almond foam on top