@Roy Matter/2018-CV-CNF

Adventures in the extrasensory

Melon Gaspacho

david-geisser ; chef ; studio-culinaire ; recette ; gaspacho ; apero-riche ; chief ; receipe ; gazpacho ; cooking-studio ; effervescence ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte
©Roy Matter/2018-CV-CNF
David Geisser is a chef on a mission. Having written his first cookbook at the tender age of 18, and fondly known as the Swiss equivalent of Jamie Oliver, Geisser hurtles from one adventure to the next and ten years on has just launched his own cooking studio. Here he shares a recipe from his fourth cookbook, ApÉro Riche.

Ingredients

Serves 10

20ml Port

100ml Champagne Nicolas Feuillatte Réserve Exclusive Brut

1 Charentais melon

Freshly ground pink peppercorns

1/2 tsp Tabasco®

1/2 lemon

100 ml Champagne Nicolas Feuillatte Réserve Exclusive Brut

melon-charentais ; porto ; poivre tabasco ; citron ; gaspacho ; recette ; gazpacho ; pepper ; lemon ; individual-jars ; recipe ; effervescence ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte
@Hughes Frank/2018-CV-CNF
1

Prep

Slice the melon in half, scoop out the pips with a large spoon and remove the skin.

Dice the melon into large cubes and transfer to a blender.

melon-charentais ; porto ; poivre tabasco ; citron ; gaspacho ; recette ; gazpacho ; pepper ; lemon ; individual-jars ; recipe ; effervescence ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte
@Hughes Frank/2018-CV-CNF
2

Method

Squeeze the lemon and add the juice, together with the remaining ingredients, to the melon puree.

Season with ground pink pepper.

Blitz again in the blender, then set the mixture aside and leave to rest for two hours in the coldest section of the fridge.

melon-charentais ; porto ; poivre tabasco ; citron ; gaspacho ; recette ; gazpacho ; pepper ; lemon ; individual-jars ; recipe ; effervescence ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte
@Hughes Frank/2018-CV-CNF
3

Presentation

To make a real culinary statement, serve in individual preserve jars.

gaspacho ; melon-charentais ; porto ; poivre tabasco ; citron ; bocaux-individuels ; gazpacho ; pepper ; lemon ; individual-jars ; effervescence ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte
@Roy Matter/2018-CV-CNF
melon-charentais ; cuvee-reserve-exclusive-brut ; fraicheur ; soupe-legere ; aperitif ; freshness ; light-soup ; appetizer ; effervescence ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte

Réserve Exclusive Brut

The combination of melon and Nicolas Feuillatte Champagne is simply perfect! The Réserve Exclusive Brut gives added freshness to this light soup. And given the maturity of the Champagne – cellared for 3-4 years – it brings a roundness to this ideal appetiser, and takes it to another level.

Discover Réserve Exclusive Brut 

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