Watercress Gazpacho With Hazelnut Chantilly

by Ling @ 23 Oct 2013

Ingredients
250g watercress, blanched and refreshed
500ml cold chicken stock
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper, to taste
Hazelnut Chantilly
250ml whipping cream
¼ tsp truffle oil
20g chopped toasted hazelnuts
Extra virgin olive oil, for drizzling

Preparation
Place the blanched watercress and cold chicken stock into a food processor and pulse until smooth. Gradually add in the extra virgin olive oil and pulse until emulifised. Season with salt and freshly ground black pepper to taste. Chill the watercress gazpacho in the refrigerator and serve on the same day.

For the hazelnut chantilly: Whip the whipping cream and truffle oil in a mixing bowl until stiff peak form. Fold in the hazelnuts and set aside.

Ladle the watercress gazpacho into each deep serving plate. Add a quenelle of the hazelnut chantilly and drizzle the extra virgin olive oil over.

Serves 4

Watercress Gazpacho With Hazelnut Chantilly

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