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 pass the preparation in the blender. Reserve in the fridge.
Mix the ricotta with the basil, flat-leaf parsley, chives and sage. Season.
Arrange on deep plates and arrange a quenelle of ricotta in the middle.
Tips
- if the gazpacho is prepared in mise en place, it will be necessary to mix it well before serving.
- we advise to have a soup plate wider than deep so the quenelle will not sink (visually not attractive).
