First, cook the lasagnettes in 4 liters of boiling salted water for about 9 minutes
Drain, Refresh, Reserve
Cut strips of zucchini skin and carrot flesh using a paring knife
Then using a knife, cut these lasagnette-shaped strips, blanch these vegetables very quickly in boiling water
Drain, Refresh, Reserve
Draw a crown of pasta on each plate and arrange the vegetables harmoniously on it, then all around, form another crown with the prawns.
Slice the mint leaves very finely and chop the chervil
Prepare the gazpacho sauce by passing the peeled garlic cloves, egg yolks, salt and pepper in a food processor, whisk like mayonnaise, adding the olive oil
Mix the peeled and salted cucumber and the peeled tomatoes in a blender, then add the mayonnaise and turn the blender again
Strain the mixture through a fine sieve, stir in the vinegar, then dilute with a glass of ice water
Finish by incorporating the herbs
Serve as a sauce boat.
