Had to share this refreshing recipe from ’21′ Club!
Executive Chef Sylvain Delpique
Yield: Serves 4 (2 quarts)
10 Chive Sprigs
4 Mint Leaves
8 Basil Leaves
1/2 Garlic Clove
1/4 c. Extra Virgin Olive Oil
250gr. Low Fat Yogurt
1/4 Jalapeño (with seeds)
1/2 Romaine Head
1/2 Celery Branch
White Pepper to Taste
1. Peel and seed the cucumber.
2. Chop and mix ingredients into a stainless steel bowl.
3. Puree all together, dividing into chilled bowls, garnish with shrimp and sliced baby heirloom tomatoes (as below).
4. Drizzle a touch of basil oil around and garnish with some micro basil if desired.
1 c. Baby Heirloom Tomatoes (cut in half)
4 oz. Shelled and Poached Shrimp (cut in half)
2 Tbs. Micro Basil