1 handful of basil and coriander leaves, finely chopped
For the Gazpacho
Halve the peppers and tomatoes and free them from the stalk, core the peppers. Puree with 2/3 of the cucumber, chilli, paprika and olive oil and red wine vinegar. Season with lime zest and juice, salt and pepper.
Put everything through a sieve and keep the gazpacho cold for at least 30 minutes.
Meanwhile, cut the celery and the remaining cucumber into fine cubes. Mix with the goji berries and finely chopped herbs and set aside as a deposit.
Put the Tête de Moine AOP on a girolle and turn 2 large rosettes.
Pour the gazpacho into two glasses or bowls, place the inlay on top and garnish each portion with 1 rosette Tête de Moine AOP.