Recipes
Gazpacho truffle ricotta, cherry tomatoes, raspberry
20 minutes
Preparation time
20 minutes
Cooking time
6 servings
Serves
Ingredients
Gazpacho
200ml water
450g cherry tomatoes
2 red peppers, roasted, skin removed
3 peppercorns
1tsp Thyme,
1 garlic clove
50g tomato puree
1 teaspoon salt
1 teaspoon sugar
1 teaspoon raspberry vinegar
Ricotta
100g Ricotta
1 teaspoon truffle oil
1 teaspoon raspberry vinegar
Method
Gazpacho
1. Place all ingredients into a food processor and blend until smooth.
Ricotta
1. In a medium sized bowl mix together all the ingredients
To Serve
1. Place 1 teaspoon of the ricotta mix into an expresso cup and pour over 50mls of the gazpacho. Serve with a teaspoon.
Applicance Functions
Miele
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