Serves 4 2 deseeded red peppers peeled cucumber pieces fennel bulb 1 banana shallot 6 ripe plum tomatoes 8 basil leaves 1 clove crushed garlic 2 gm chopped garlic 80 gm creamed goats cheese 9 slices white bread (crusts off) 75 ml olive oil 25 ml wine vinegar 3 tsp Worcester sauce 1 tsp Tabasco sauce 100 ml carton tomato juice 1 tbsp mayonnaise 1 egg beaten 10 gm chopped chives, parsley, tarragon Sea salt, freshly milled black pepper 4 langoustine
For gazpacho chop vegetables and a slice of bread into 2cm pieces and place in a large bowl. Add basil, garlic, oil, vinegar, tomato juice, Worcestershire sauce, Tabasco sauce and season with salt and pepper. Cover and refrigerate overnight. Blend ingredients together, pass through a fine sieve, re-blend then thicken with mayonnaise and season. For the goats cheese ravioli mix chives, parsley and tarragon and chopped garlic into goats cheese. Then roll remaining bread slices through a pasta machine. Place a little of the goats cheese mix onto four slices of bread, egg wash the edges then place the other four slices on top. Take a round pastry cutter to push the layers of bread together, then use a larger pastry cutter to form a ravioli. Fry ravioli in olive oil until brown. Poach the langoustine in the shell for 20 seconds. Remove and refresh in iced water. Peel outer shell off and place a small cocktail skewer through the two ends of the body to form a round shape. Drizzle with olive oil, sear in a hot pan, season with salt and pepper. To serve divide the gazpacho between four glasses, then place the goats cheese ravioli and langoustine on a small plate on the side.