Green gaspacho

Servings 6 persons

Ingredients
  

grated frozen feta

  • 100 g feta

Soup

  • 400 g fennel
  • 900 g green zuccini
  • 400 g green peas
  • 70 g parsely
  • 200 g spinach
  • 150 g shallots
  • 230 g olive oil
  • 1 piece green lemon zestes
  • 1 piece yellow lemon zestes
  • sea salt

Juice

  • 450 g fennel
  • 300 g Granny Smith apple
  • 50 g celery

Finishing

  • 12 pieces mini asparagus
  • 6 pieces cucumber flowers
  • 6 pieces chive flowers
  • green peas
  • 12 tranches porc belly
  • some fava beans

Instructions
 

Grated frozen feta

  • Freeze the feta, then grate it with a cheese grater. Reserve in an airtight box in the freezer until use.

Soup

  • Peel and cut the fennel and zucchini into small dice about 2 cm apart, all the same size. Peel and mince the shallots. Cook the fennel in boiling salted water about 5 min or until tender. Blanch the peas for about 2 min in boiling water, the zucchini for 4 min, the parsley and spinach for 2 min and finally the shallots for 6 min. Dip them all in ice water, then place them on paper towels to dry them as much as possible. Reserve cold vegetables in the refrigerator.
    Place all the vegetables in the bowl of a blender with the ice cubes (reserve a few blanched peas for the dressing) and the lemon zest. Puree them by adding olive oil slowly. Make sure to keep the mash cold throughout the process. Salt and set aside in the fridge.

Juice

  • Make a juice with the fennel, apples and celery using a juicer. Filter the liquid through a coffee filter, cheesecloth, or fine linens. Reserve in the refrigerator.

Finishing

  • Season the soup base with the soup juice and mix gently. Salt if necessary. In a deep plate, harmoniously arrange the asparagus, cucumber flowers, blanched peas and broad beans as well as the thin slices of belly. Drop 1 spoon of frozen feta, then pour the soup to the table, just before serving.
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