Method:

Gazpacho Soup

Wash all the vegetables given and cut them into medium cubes of 1×1 cm size. It is important to peel and deseed tomatoes, as well as puree and strain bell peppers. After that blend all the vegetables together, using a kitchen blender. Add chilled vegetable bouillon and mayonnaise. During blending, add sunflower oil, olive oil, red vine vinegar, sambal oleck. It is crucial to use high quality oils, as if only those can enrich a gazpacho with vibrant aromas and very fine flavours. Season it up with some salt, pepper. Enrich a gazpacho with a little touch of cayenne pepper, add roughly chopped basil, rosemary and thyme. It’s the best to let a gazpacho to sit in the fridge over night, which will help to bring all the ingredients together into a vibrant bouquet of mellow flavours.

Parmesan Crisp 

First off, to give a nice little touch to the parmesan crisp, cut a whole yellow bell pepper into cubes of 0.3 x 0.3 mm. Place into a bowl and add some olive oil, salt, pepper and sesame seeds. Let it chill in the fridge for the time that will take you to make the parmesan crisp itself. Heat up the salamander, place some baking paper on a pastry tray and spread some parmesan cheese in a round shape. Place the tray under the salamander and let the cheese melt, merging into one. Once the cheese gets crispy, carefully take it with a spatula and place it in a shot glass. The secret is to do it as fast as possible, as if cheese looses its flexibility as it gets cold. After giving parmesan crisp wanted shape, place it in already filled with chilled gazpacho consomè cup and fill the parmesan crisp with bell pepper and sesame seeds mixture.

Garnish with few stripes of chives and serve.

Enjoy!