300ml Veg nage (stock)
5 Cucumbers
2 Tablespn Chopped mint, basil & tarragon
100g Mascarpone
100ml Double cream
1tsp horseradish
Seasoning
Cucumber Gazpacho recipe method
- Peel Cucumber & chop, mix with the nage & herbs, season & marinate for 24 hours.
- Liquidise the above.
- Pass through a chinois.
- Whisk a little into the mascarpone & the cream.
- Add the remaining juice
- Correct the remaining juice with seasoning & lemon juice.
Original recipe from a 2 Michelin starred kitchen