Difficulty: Intermediate
Cook the lasagnette pasta in boiling salted water until al dente, then set aside.
Prepare the gazpacho: In a blender, combine the garlic, unpeeled and washed straight cucumber (cut into pieces), peeled and seeded tomatoes (cut into large pieces), and egg yolks. Blend while slowly adding the olive oil, then the raspberry vinegar, salt, and ground pepper (season generously). Add 2 ice cubes at the end and blend for a few more seconds.
Strain through cheesecloth for a smoother texture, or use as is—your choice. Refrigerate until chilled.
Peel the carrots and cut into thin lengthwise strips using a mandoline. Do the same with the zucchini (unpeeled).
Blanch the vegetable strips in boiling salted water until al dente, then shock in ice water, drain, and set aside.
Pick the chervil leaves.
To assemble: In a bowl, arrange the cooked lasagnette pasta. On plates, form domes of the vegetable strips, top with prawns, and drizzle with gazpacho. Serve the remaining gazpacho in a sauceboat.
Garnish with chervil or chopped chives.
A signature creation by Chef Hubert for La Une, presented at Parc Astérix.
