Gazpacho with Skewered Vegetable Terrine

Ingredients

• 0.5 red bell pepper
• 0.5 yellow bell pepper
• 0.5 orange bell pepper
• 1 stalk Celery
• 70 g green beans
• 0.25 Cucumber
• Salt
• 100 g fresh spinach leaves
• 1 bunch arugula
• 4 sheets white gelatin
• 300 g ricotta
• 50 g goat cream cheese
• 40 g freshly grated Parmesan
• pepper (ground)
• 1 splash Lemon juice
• 2 yellow bell peppers
• 1 cucumber
• 4 tomatoes
• 1 onion
• 1 Garlic clove
• 4 slices white bread
• 200 ml tomato juice
• 200 ml Carrot juice
• 50 ml olive oil
• 50 ml lemon juice
• 1 tbsp paprika powder

Instructions

1. 1.

   Wash, trim and dice the vegetables for the terrine. Blanch in boiling salted water (except cucumber) briefly, shock in ice water, drain well. Wash, trim spinach and arugula, blanch together in boiling salted water until wilted, shock, squeeze out excess liquid and finely puree. Soak gelatin in cold water. Drain gelatin, gently warm in a pot to melt, stir in 2 tbsp ricotta, then return to the remaining ricotta mixture. Fold in spinach, arugula and diced vegetables. Transfer the mixture into a container lined with plastic wrap and refrigerate for about 3 hours. For the gazpacho, wash, trim, halve, seed and remove white membranes from bell peppers. Peel cucumber, cut lengthwise, seed it, then dice roughly. Roughly cube tomatoes after briefly blanching in boiling water, shocking, peeling, quartering, seeding and dicing.

2. 2.

   Peel onion and garlic, dice them. Soak bread cubes in 4–5 tbsp lukewarm water. Blend the roughly diced vegetables, onions, garlic, tomato cubes, tomato and carrot juices, drained bread, lemon juice, paprika powder and olive oil until smooth. If the soup is too thick, add a little water. Chill until serving (at least 1 hour). Season with salt, sugar and pepper, pour into glasses. Carefully break the terrine, remove plastic wrap, cut into 1.5 cm wide and 1.5 cm thick strips. Skewer onto wooden sticks and arrange on the glasses for serving.