Gazpacho with Floating Island and Beef Meatball Brochette
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | -- |
Recipe ingredients
- 4 seasoned beef meatball brochettes
- Gazpacho
- 2 hothouse tomatoes, cut up
- 1 oz. (30 g) toasted almonds, pulverized
- 1 cucumber
- 1 red pepper, cut up
- 8 green olives*, pitted
- 1 Tbsp. (15 mL) Irresistibles capers*, rinsed
- 2 Tbsp. (30 mL) sherry vinegar
- 2 tsp. (10 mL) sugar*
- 1 cup (250 mL) Irresistibles extra virgin olive oil*
- Pepper and salt to taste
- Floating Islands
- 2 Irresistibles eggs*, whites only
- 1 pinch piment d’Espelette
- 1 pinch salt
- Sufficient quantity, water
Preparation
Gazpacho
In a food processor, purée tomatoes, almonds, cucumber, red pepper, olives and capers. Press through a fine sieve and return to food processor.
Add sherry vinegar, sugar and olive oil and emulsify. Season and keep cold.
Floating islands
Beat egg whites into stiff peaks and add piment d’Espelette and salt.
Shape into quenelles and poach in simmering water. Transfer to paper towels. Reserve.
Meatball brochettes
Preheat barbecue to medium. Cook brochettes 10 minutes, turning often.
Suggestion
Presentation
Ladle gazpacho into small chilled bowls and top with a floating island. Garnish with a meatball brochette.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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