Amancaya
Accompanied by Cherry and Red Pepper Gazpacho
Suggested by Marie-Caroline Malbec
Ingredients
- 1 knob of fresh ginger
- 1/2 fennel bulb
- 1/4 cooked beetroot
- 12 raspberries
- 300 g frozen pitted cherries
- 1/2 green apple
- 10 verbena leaves
- juice of 1 lemon
- 1 soup spoon of balsamic vinegar
- 2 soup spoons of olive oil
- 1/4 red pepper
For 4 persons Preparation time: 20 min
Wash and dry the fennel and cherries, peel the beetroot, ginger and red pepper, cut them all into pieces and blend with the raspberries, lemon juice, vinegar and olive oil.
Wash and dry the apple, cut into matchsticks, leaving the skin on.
Wash, dry and chop the verbena.
Serve the gazpacho garnished with the green apple matchsticks and chopped verbena.
Wine suggestion
Aancaya.
A very concentrated wine with delightful notes of red fruit; the extremely fresh finish requires just the right accompaniment.
Dishes containing a moderate amount of ginger should work particularly well.
Meat or poultry based Asian dishes would be another possibility.
