Gazpacho with Purslane Fritters

1. for the beignette dough, stir egg yolks, flour, beer, salt, oil and yeast, leave in a warm place for an hour 2. then beat egg whites until creamy and fold into dough.

For the soup, finely dice the vegetables and herbs. 4. add the vegetable soup, toast crumbs, olive oil and vinegar, season with a little salt, and leave to cool.

For the purslane fritters, dip the purslane tips into the fritter and fry in hot oil at 180 °C for about 2 minutes until golden, drain on kitchen roll.

Serving: Gazpacho, well cooled, divide evenly into four soup plates and garnish with the warm purslane fritters.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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