Recipe for Asparagus and Mozzarella Tureen with Gazpacho Dressing 
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Yield:
8 servings
Ingredients:
Amount Ingredient
4 x Red Peppers
3 whl Courgettes, (cut into half lengthways)
1 x Aubergine, (cut into 1 inch thick batons)
450 gm Mozzarella Cheese
450 gm Asparagus
2 x Cloves Garlic
1 sprg Rosemary
Seasoning etc.
Olive Oil
----------------- GAZPACHO ----------------
3 x Peppers, (red - deseeded)
1/2 x Cucumber, (peeled and deseeded)
12 x Tomatoes, (peeled and deseeded)
2 x Cloves Garlic, (peeled)
1 sm Onion, (peeled and roughly chopped)
1 dsp White Wine Vinegar
8 x Gelatine Leaves
1 sm Glass of White Wine
Seasoning
----------------- DRESSING FOR TUREEN ----------------
150 ml Reserved Gazpacho Sauce, (approximately)
50 ml Virgin Olive Oil
Fresh Chives, (finely chopped for garnish)
Instructions:
Instructions: Gazpacho 1. Add all gazpacho ingredients into food processor (except gelatine) and blend until a smooth sauce.

2. Pass through a sieve into a clean saucepan and heat through gently.

Remove approximately 150ml for the dressing without gelatine leaves.

Then add gelatine leaves to main gazpacho and whisk in, allowing gelatine to blend completely with the sauce.

3. Pass through a sieve again into a clean bowl and allow to cool.

Terrine

4. Line the terrine mould with cling film and then with the blanched spinach leaves. Season the leaves.

5. Bake the peppers until tender (approximately 20 minutes) and allow them to rest in a bowl covered with cling film and remove the skins.

6. Roast the courgettes and aubergine with the garlic and rosemary until tender. Allow to cool.

7. Trim and wash the asparagus spears and refresh immediately.

8. Build up the terrine with layers of pepper, mozzarella, courgettes and aubergine alternatively.

9. Ladle the gazpacho over the terrine ingredients and wrap the cling film over the top. Allow to set, by resting a heavy weight on the top

(i.e. a heavy saucepan) and allow terrine to set in the fridge for a few hours before turning it out and slicing through.

Dressing for Terrine

10. Blend oil and gazpacho together with a whisk and season. Add chives and serve around the terrine.

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