Gazpacho with Floating Island and Beef Meatball Brochette

Gazpacho with Floating Island and Beef Meatball Brochette
  • 4 servings
  • 0:25 Preparation
  • 0:15 Cooking
  • 0:40 Total Time

Ingredients

Add all
  • 4

    seasoned beef meatball brochettes

  • gazpacho:

  • 2

    hothouse tomatoes

  • 1 oz
    (30 g)

    toasted almonds

  • 1

    cucumber

  • 1

    red pepper

  • 8

    pitted green olives

  • 1 Tbsp.
    (15 mL)

    rinsed capers

  • 2 Tbsp.
    (30 mL)

    sherry vinegar

  • 2 tsp.
    (10 mL)

    sugar

  • 1 cup
    (250 mL)

    olive oil

  • pepper and salt to taste

  • floating islands:

  • 2

    eggs, whites only

  • 1 pinch

    piment d'espelette

  • 1 pinch

    Salt

  • 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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007