Gazpacho with Manchego Ice cream
The Spanish answer to hot summer days – the cold Gazpacho Andaluz. To complement this traditional Andalusian cold soup, I created an ice cream made with Manchego – cheese from sheep milk. The slightly salty-sour ice cream is a nice contrast to the vibrant flavours of the Gazpacho. ¡Buen Verano!
|
|
Ice cream
|
|
150 g
|
Manchego cheese (freshly grated)
|
|
250 ml
|
Full cream
|
|
1 pinch
|
White pepper
|
|
|
Gazpacho
|
|
2 slices
|
Wholemeal toast bread
|
|
1
|
Clove of garlic
|
|
1
|
Onion
|
|
600 g
|
Tomatoes
|
|
1 each
|
Red and yellow pepper |
|
1
|
Cucumber
|
|
½
|
Lemon
|
|
250 ml
|
Tomato passata
|
| 250 ml | Water |
| Salt and black pepper | |
| 1 | Sprig of lemon-thyme |
-
For the ice cream, heat the freshly grated Manchego in a bowl with the cream over a simmering water bath and whisk for around 8–10 minutes until creamy. Filter the cream through a sieve, season with white pepper and let it cool down before you place it in the freezer.
Take the bowl out from time to time and stir the cream to prevent ice crystals from forming. If you have an ice cream making machine, your task is a little easier. -
For the gazpacho, cut the crust off the toast slices and set aside for the croutons.
-
Peel and roughly chop the garlic and onion. Wash tomatoes, cut in half and place in the blender-jug of the high-performance blender with the garlic, onion and toast.
-
Wash, deseed and finely dice the peppers and cucumber — Reserve a quarter of the vegetables for the decoration. Add the rest of the cut vegetables and the juice of the lemon to the other ingredients in the blender jug and puree everything.
Chill the gazpacho for at least 2 hours. -
For the croutons, fry the cubed toast crust in a little oil until golden brown on all sides and set them aside.
SERVING | Stir the soup again before serving and season with salt and pepper. Ladle it onto the plates, garnish with the diced vegetables and croutons and top with a scoop of Manchego ice cream.
