Difficulty:[usr 3]
Cook the pasta in boiling salted water (al dente), set aside.
Prepare the gazpacho:in the mixing bowl, put the garlic, the unpeeled and washed cucumber, cut into pieces, the peeled tomatoes, seeded and cut into large pieces. the egg yolks, start blending by adding the olive oil in a trickle, then the vinegar, salt and ground pepper (well seasoned). at the end add 2 ice cubes.
Give another 2 or 3 turns of the mixer.
There! 2 options strain through cheesecloth or keep the mixture as is! it's your choice.
Keep cold.
Peel the carrots, cut into thin strips lengthwise (mandolin). Do the same with the courgettes without peeling them.
Cook these two vegetables in salted boiling water (al dente), cool in very cold water, drain, set aside.
Fray the chervil.
In a mixing bowl or salad bowl, place the cooked lasagnettes, the vegetable strips in a dome formation on the plates, put the cooked shrimp on top. drizzle with a little gazpacho sauce and serve the rest in a sauceboat.
Garnish with chervil or chopped chives.
A creation by Chef Hubert for La Une, presented at Parc Astérix.
