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Strawberry and sweet pepper gazpacho with yogurt sorbet by Simon Hulstone

28 June 2007
Strawberry and sweet pepper gazpacho with yogurt sorbet by Simon Hulstone

Ingredients
(serves six)

For the soup:-
500g strawberries
100g roasted sweet piquillo peppers
150g sugar
50ml olive oil
50ml white dessert wine
50g brioche

For the sorbet:-

600g natural yogurt
300g double cream
100g sugar

Garnish: olive oil, lemon verbena, diced cucumber, diced strawberries

Method

For the soup: blend all the soup ingredients together. Pass through a fine chinois. Chill for a minimum of six hours.

For the sorbet: Mix all the ingredients together. Place in a Pacojet container. Freeze for 24 hours, churning as needed/indicated on Pacojet instructions.

To plate: Pour soup in to a bowl. Place a quenelle of sorbet in the middle, on top of liquid. Pour a little olive oil around and garnish with lemon verbena, diced cucumber and strawberries. Serve.

Simon Hulstone, chef-director, Elephant Restaurant and Bar, Torquay, Devon.

The Elephant Bar and Restaurant >>

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