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Yellow pepper,fennel and ginger gazpacho wiyh greak yogurt foam

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By Chef Stephane Poussardin Your email (*) print


Yellow pepper,fennel and ginger gazpacho wiyh greak yogurt foam

At a glance

Serves:
4
Difficulty:
Easy
:
25 min.
 
 

Stephane Poussardin

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Ingredients

    For the gazpacho:

    • 4 yellow peppers
    • 20 gr. grated ginger root
    • 100 gr. fresh fennel
    • ½ cucumber
    • ½ onion
    • 100 Cl water
    • 3 tbsp Virgin Olive Oil
    • 20 gr. toasted sesame seeds
    • Salt
    •  4 Grissini breada (optional)

    For the foam:

    • 2 Greek yogurts
    • 50 Cl 35% cream
    • 25 gr. sugar

  1. Mix all the chopped vegetables and grated ginger in a blender with water, salt and virgin olive oil, and then pass through a sieve. Reserve.
  2. In a ½ liter siphon, mix yogurt and warmed cream with the sugar, charge twice with gas, and reserve in the refrigerator.

Assembling the dish:

  1. Fill a cocktail glass ¾ way up with the yellow gazpacho, add the yogurt foam, and top with a sprinkle of toasted sesame and a Grissini.

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