Gazpacho with fried redfish

Bring water to the boil with vinegar and salt in the pan. Remove stem from artichokes. Cook the artichokes for about 15 minutes. Drain and allow to cool in colander. Cut off the underside of artichoke, remove leaves and 'hay' so that only the bottom remains. Cut artichoke bottoms into strips.

Peel cucumber and halve in length. Scraping out with teaspoon seeds. Cut cucumber into coarse pieces. Truncate vine tomatoes, immerse them in boiling water and skinn. Cut tomatoes into pieces. Peel the pepper very thinly and cut into strips, remove seed lists. Peel garlic.

Mix vegetables and garlic in a kitchen machine. Add mustard and a few drops of tabasco. While the food processor is running, pour olive oil and wine vinegar drop by drop with vegetable puree. Mix the mixture through sieve and season with salt and pepper. Soup for several hours in a refrigerator, or for a maximum of one hour in a freezer, let it be ice-cold.

Picking fresh mint from sprigs, keeping a few small leaves separate for garnishing. Fry fresh mint with oil to smooth sauce in a food processor. Do the same with the basil leaves and whipped cream.

Fritter oil to 180 ° C. Mix in bowl of tempura flour, mineral water, salt and pepper until lumpy batter. Redfish fillet cut into strips of 2 cm wide. Strip fish bars one by one through tempura batter and carefully let them slide into frying oil. Cook until lightly browned in about 3 minutes. Let drain on kitchen paper.

Distribute Gazpacho over four bowls. Slices of fried fish and artichoke pile up in the middle of the soup. Garnish with retained fresh herbs. Drip mint oil and basil cream along the edge.