Cucumber gazpacho with Parmesan custard

by Kerth Gumbs
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Ingredients

Fruit & Vegetables

  • 4 cucumbers, roughly chopped
  • 4 green peppers, deseeded and roughly chopped
  • 100g of baby spinach
  • 50g of cucumber, very finely diced

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
  • 15g of Maldon salt
  • 1 pinch of Maldon salt

Oils & Vinegars

  • 300ml of Chardonnay vinegar
  • 100ml of vegetable oil

Bakery

  • 5 slices of white bread, crusts removed
  • 1 slice of white bread, crusts removed and diced

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