Green Gazpacho with Burrata, Aïoli and Cheese Tuille
A sophisticated chilled gazpacho starter with burrata, homemade aïoli and crispy Parmesan tuille.
Prep Time
30 min
Cook Time
10 min
Servings
4
Difficulty
Intermediate
Introduction
This starter is ideal for a summer dinner with friends. Refreshing thanks to the wonderful cold soup, indulgent thanks to the burrata… but be careful: to make the delicious cheese tuille, you need to turn on the oven, so avoid making it on the hottest days!
Instructions
Green Gazpacho
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Prepare the ingredients. Peel the cucumber and cut it into rough pieces. Split the chilli open and remove the seeds, discarding them.
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Blend. Place the spinach, lettuce leaves, cucumber, chilli, onion, coriander, olive oil, vinegar, fleur de sel and pepper in a blender. Blend. Add a mug of cold water.
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Strain and chill. Strain and adjust the seasoning. Store in the fridge.
Aïoli
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Prepare the base. Peel the garlic and place it in a mortar with fleur de sel and peppercorns. Crush with the pestle. Add a drizzle of olive oil to the garlic and continue crushing until you obtain a paste.
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Emulsify. Transfer the garlic paste to a tall, narrow jar along with the egg and lime juice. Place a stick blender on top of the ingredients. Then pour in the oil. Turn on the stick blender and keep it still, allowing the emulsion to begin. Then slowly rotate the blender to help the emulsion along. Shortly after, calmly move the blender up and down to incorporate the remaining oil. When all the oil has been incorporated into a rich emulsion, stop.
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Season. Adjust the salt, pepper and lime juice. Store the aïoli in the fridge.
Cheese Tuille
- Prepare the tuille. Preheat the oven to 175 degrees. Line a shallow baking tray with a silicone mat. Grate the cheese over the surface so it is well covered. Bake for 8–10 minutes, or until the cheese melts and begins to turn golden. Remove and allow to cool and harden.
Serve
- Plate. Place the burrata in the centre of a wide soup plate. Score it with an X. Arrange a few rocket leaves around it. Roughly break up the walnut meat and toast it in a frying pan until it begins to release its essential oils. Cut a few cherry tomatoes into quarters and distribute them around the plate. Dot portions of aïoli here and there across the plate. Gently pour 1 or 2 ladles of well-chilled gazpacho over everything. Scatter the walnuts. Break 2 pieces of tuille and lean them against the burrata, creating height on the plate.