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To enjoy the Yellow Tomato Gazpacho we first execute separate recipes and bring them then together for an exquisite taste…with Thai Basil Sorbet, Olive Crumble, Pickled Soy Eggplant, Fermented Cucumber
• Yellow Tomato Gazpacho
• Thai Basil Sorbet
• Thai Basil Leaves
• Olive Crumble
• Pickled Soy Eggplant
• Fermented Cucumber
• Coriander Oil
• Micro Shiso
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Ingredients for Yellow Tomato Gazpacho: Yellow Cherry Tomato – 1250g Cucumber Peeled – 75g Yellow Bell Pepper – 55g Garlic Clove – 10g Red Onion – 25g Turmeric Powder – 7g White Balsamic Vinegar – 60g Mirin – 25g Salt – 15g |
Directions:
1. Add all ingredients in a blender and blend on high speed for 4 minutes. Make sure everything is nicely blended.
2. Pass through a fine-mesh strainer and keep in the fridge covered. It lasts up to 3 days.
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Ingredients for Olive Crumble Niçoise olive or black kalamata pitted olive – 1kg |
Directions:
1. Rinse olive to take away oil and saltiness.
2. Place on a baking tray with Silpat.
3. Dry out in the oven overnight at 94c.
4. On a cutting board finely chop the dried olive. Place in an airtight container.
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Ingredients for Pickled Soy Eggplant: Baby Local Purple Eggplant - 500g. White Soy – 250g Rice Wine Vinegar – 1kg Sugar – 500g Garlic – 20g Jalapeno sliced in rings – 50g Salt – 5g |
Directions:
1. Heat up everything in a pot except for the eggplant, then cool it and keep it aside.
2. Cut the eggplant in half vertically.
3. Place eggplant in a non-reactive container and cover with soy liquid. Place in the fridge for 3 days before using it.
4. Cut thin strips of the eggplant for plating.
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Ingredients for Fermented Cucumber: Persian Cucumber – 1kg Peeled Garlic – 5g Chilli Pepper Dried - 4 each seeded Sliced Whole Lemon – 2 ea Water |
1. In a non-reactive container place cucumber, garlic chilli pepper. Cover with water just until covered.
2. Weigh the total weight. Total weight times 4% salt (total weight x 4% salt) equals the amount of salt needed to be added into the water. Example 1000kg total weight is 40g salt.
3. Strain out water into a bowl and add salt. Mix until fully incorporated and add back to cucumbers. Reserve 1/3 liquid.
4. Lay sliced lemons on top like a thin layer.
5. Weigh down cucumbers with plastic wrap and add the remaining 1/3 liquid to press all the cucumbers down. Wrap in plastic and put in a clean dark place for about a week.
6. Cut into rings to serve.
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Ingredients for Thai Basil Sorbet: Water – 415g Lemongrass puree – 30g Ginger minced – 35 grams Sugar – 185g Sorbet Stabilizer – 3g Milk Powder – 25g Trimoline – 19g Glucose Powder – 65g Yuzu Juice – 160g Lemon Juice – 65g Passion Fruit Puree – 95g Thai Basil – 50g Mint – 30g Sweet Basil 20g |
Directions:
1. Add all ingredients in a pot and bring to a boil except for the herbs.
2. Then let them cool down.
3. In a blender add the cooled liquid and herbs to blend.
4. Place in paco jet containers and freeze.
5. Spin paco jet day before serving.
Presentation:
1. On the side of the bowl place fermented cucumbers 5pc or so. Then layout about 4 nice Thai basil leaves on top. Cover with about a tablespoon of olive crumble.
2. Lay nicely the eggplant strips.
3. Quenelle Thai basil sorbet on top of the olive crumble.
4. In the middle of the bowl add a pool of coriander oil.
5. Garnish the side of the plate with micro shiso.
6. Place yellow tomato gazpacho in a chilled soup pourer.
7. Pour right in the middle of the coriander oil.
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