Gazpacho with garden herbs

• Pomo d’Oro (H30) – 150 g
• Cucumber – 1/4 pc
• Green bell pepper – 1/6 pc
• Red bell pepper – 1/6 pc
• Spring onion – 1 pc
• Parsley – 2 sprigs
• Garlic – 1/4 clove
• Olive oil – 1 tsp
• Lemon juice – 1/2 tsp
• Ricotta – 1 tbsp
• Chopped basil – 1/2 tbsp
• Chopped flat-leaf parsley – 1/2 tbsp
• Chopped chives – 1/2 tbsp
• Chopped sage – 1/4 tbsp
• Salt and pepper

1. Pass the red and green pepper, the cucumber, the young onions, the garlic, the flat-leaf parsley stalks and the Pomo-d’Oro sauce in the blender. Taste, season and add the oil and lemon juice and return the preparation to the blender. Reserve in cold room.
2. Mix the ricotta with the basil, flat-leaf parsley, chives and sage. Season.
3. Arrange on deep plates and arrange a quenelle of ricotta in the middle.

Tip: If the gazpacho is prepared in ‘mise en place’, it will be necessary to mix it well before serving it.