Cucumber gazpacho with Parmesan custard
by Kerth Gumbs
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Ingredients
Fruit & Vegetables
54 cucumbers, roughly chopped
4 green peppers, deseeded and roughly chopped
100g of baby spinach
Salad & Fresh Herbs
1 head of celery, roughly chopped
1/2 bunch of coriander, roughly chopped
1/2 bunch of parsley, roughly chopped
1/2 bunch of basil, roughly chopped
25g of basil leaves
Spices & Dried Herbs
2 green chillies, roughly chopped
Store Cupboard
65g of Tabasco, green
30g of caster sugar
16g of Maldon salt
Oils & Vinegars
300ml of Chardonnay vinegar
100ml of vegetable oil
Bakery
6 slices of white bread, crusts removed
Beverages
100ml of water
Frozen
10 ice cubes
Dairy
250ml of whole milk
2 eggs, beaten
Cheese
50g of Parmesan, finely grated
Speciality Ingredients
edible flowers, and herbs, such as lemon balm and baby mint leaves