Cold tomato gazpacho with peach sorbet, lemon verbena cannellini cream and herbs

Ingredients

Cereals, Grains & Pasta

  • 250g of cannellini beans

Dairy

  • 1l almond milk, reduced to 500ml

Store Cupboard

  • 35g of cornflour, mixed with water to form a loose paste
  • 100g of sugar

Spices & Dried Herbs

  • 200g of dried lemon verbena

Oils & Vinegars

  • olive oil
  • 200g of red wine vinegar
  • 20g of white wine vinegar
  • extra virgin olive oil

Salad & Fresh Herbs