Enjoy with the Creation Rosé

Yields 10 portions

Gazpacho
625 g red tomatoes
125 g red onion
375 g red peppers
375 g watermelon
1’/2 clove garlic
125 ml raspberry vinegar
500 ml tomato juice
1 tablespoon salt

Roughly slice the prepared vegetables and fruit.  Place in a bowl and cover with all the liquids.  Give it a light toss with your hands, cover the bowl with plastic and place in the fridge overnight.  Blend it the next day until smooth and pass through a sieve. Adjust seasoning, decant into a plastic container. Store in the fridge.

Pickled cucumber
1/4 cucumber (cut into small cubes)
150 g white wine vinegar
150 g rosé wine
150 g sugar
5 pink peppercorns
1 bay leaf

Combine everything except the cucumber in a pot and bring to the boil. Decant into a small container and cool down completely. Add the cucumber to the pickling liquid.

Croutons
90 g gluten-free flour
1 pinch salt
5 g yeast
10 g muscovado sugar
10 g pumpkin seeds
10 g black sesame seeds
10 g poppy seeds
10 g gluten-free oats
15 ml olive oil
105 g lukewarm water

Mix all the ingredients together to a consistency thicker than flapjack batter.
Pour mixture into a square, greased loaf tin. Prove for 20 minutes. Bake at 180° C for 15 minutes. When bread has cooled down, slice into 1 cm blocks. Place in a tray and drizzle with oil. Bake in the oven until golden brown.

Gazpacho sorbet

1 litre gazpacho
Pour mixture into a pacojet container. Freeze solid (overnight). Pacotize. Transfer to a 1-litre container with the paco shuffle. Scoop balls with a melon baller and freeze again.

To assemble

Pour about 45 ml of gazpacho into a soup cup. Add one frozen ball of gazpacho sorbet, half a teaspoon pickled cucumber and two croutons. Serve chilled.