Yield: 10 Portions
(served with Creation Sauvignon Blanc)
Cucumber Gazpacho
2 large cucumbers (about 1kg)
200 g celery
45 g Creation olive oil
5 g Maldon salt
10 ml Creation Sauvignon Blanc
Wash the cucumbers, then peel them partially (keep some green sections). Cut into chunks. Peel the celery to get rid of most of the stringy parts. Wash the celery and cut into chunks. Place the cut cucumber & celery in a blender with the oil, salt and wine. Blend for 5 min to a very smooth puree. Transfer to squeeze bottles for plating.
Citrus sauce
100 g oranges, peeled
25 g limes, peeled
7,5 g yuzu juice
4 g Creation olive oil
Add all the ingredients to a blender and blend until smooth. Strain through a fine sieve and transfer to squeeze bottle for plating.
Herb green oil
50 g wild garlic leaves
50 g Italian parsley
250 ml vegetable oil
Place all the ingredients in a power blender, then blend until the jug gets warm (or use a thermomixer, aroma setting, 5-7min). Strain through a muslin cloth and transfer to a squeeze bottle for plating.
Garnish
3 yuzu pearls per cup
1 wild garlic fFlower per cup
a few drops of herb oil per cup
a pinch of Maldon salt on top of each plated soup