Strawberry gazpacho with cream-yoghurt cream

Ingredients for Strawberry gazpacho with cream-yoghurt cream

Instructions for Strawberry gazpacho with cream-yoghurt cream

To prepare the Strawberry gazpacho with cream-yoghurt cream recipe, please follow these instructions:

Style yoghurt for draining in a coffee filter at least a couple of hours and preferably overnight. Lightly whip the cream stiff. Season to taste with sugar and vanilla. Turn the cream skimmed with yoghurt.

Boil water and sugar up and stir until sugar is completely melted.

Nip the stem of the cherry tomatoes, rinse the strawberries, squeeze the juice out of the pink grapefruit. Blend the fruits. Season with a little cane sugar and vodka, and style gazpachoen very cold.

Timiantuiles: Boil sugar, butter, cream and almond flour together. Thyme leaves came in, when the mass is dense and homogeneous. Let cool a bit of mass, and set it so that with tea spoons of ovnplader lined with baking paper. Bake about 10 minutes at 180 degrees until golden.

Blend gazpachoen airy immediately before serving. Advantage the berries into four plates, pour gazpachoen. Server timiantuilesene and cream/yogurt came in gazpachoen.