Methods and Directions
White Tomato Rose French Vanilla Gazpacho, Fresh Water Prawn and Arugula Salad
Season the prawns with salt and pepper.
Grill till cooked.
Make a lemon vinaigrette and toss with the arugula.
For the gazpacho
Steep the tea in boiling water for 8 minutes.
Strain, allow to cool.
Add the cream and tomato pulp. Blend until smooth.
Season with salt and pepper.
Chill the soup.
For the pepperade
Slightly comfit the capsicum, tomato, eggplant and zucchini in the warm vinaigrette.
Assembly / Finishing
In a flat oval plate, with the help of a circle mold of 10cm in diameter, arrange neatly the pepperade. Properly drained.
Put 3 prawns on ellipse on top of it.
Top with the arugula salad.
Drizzle the remaining vinaigrette.
In a mini glass nicely shaped, pour the gazpacho.
Add a sprig of chervil.