Gazpacho mousse

A recipe for tasty appetizer.

Appetizer Mousse Gazpacho


Gazpacho mousse

500 ml Debic 35%

300 g Pepper coulis

200 g Tomato coulis

100 g Cucumber coulis

5 g Garlic, chopped

50 g Shallots

12 g Gelatine

20 ml Sherry vinegar

6 g Salt

1 g Pepper


Gazpacho mousse

Soak the gelatine in ice-cold water.

Start cooking the garlic and shallots in a little olive oil, then add the sherry vinegar and the three vegetable coulis.

Mix until smooth in the blender and season to taste with salt and pepper.

Pass through a fine sieve.

Heat some of the coulis, add the pre-soaked gelatine and place on ice-cold water.

Beat the whipping cream to yoghurt thickness, add a small portion to the set mixture and mix until smooth.

Fold in the remaining cream.

Fill silicone moulds.

Leave to set in the refrigerator and freeze in the blast chiller to at least -20°C to be able to turn them out easily.


Garnish with red and yellow cherry tomatoes, cucumber pearls, basil cress, cucumber coulis and powdered black olives.