Tomato gazpacho with parmesan fritters
For the gazpacho:
- 500g pachino cherry tomatoes
- 3 sweet chillies
- 1 bunch basil
- 1 garlic clove
- 1 young salad onion
- 1 lemon
- Extra virgin olive oil
For the parmesan fritters:
- 100g grated parmesan
- 50g egg white
- 500g groundnut oil
Immerse the cherry tomatoes in boiling hot water, remove skins and seeds. Wash and de-seed the sweet chillies.
Place the garlic, onion, chillies, tomatoes, a pinch of salt, the juice of the lemon and a couple of tablespoons of oil in a blender. Blend, then finely sieve the gazpacho until perfectly smooth and creamy.
Refrigerate until completely chilled.
In the meantime, prepare the parmesan fritters.
In a bowl, mix together the grated cheese and egg white. Roll into small balls and fry in plenty of oil until golden.
Pour the gazpacho into small bowls or glasses, place one or more of the fritters on top and decorate with basil leaves then serve.