Gazpacho Soup
Ingredients
Gazpacho soup (approx. 1.5 liters)
- 1/8 onion
- 1 clove garlic
- ½ red long tooth pepper
- 1 rib celery
- 4 OriginO overripe TOV
- 15 OriginO Gemini tomatoes
- ¼ OriginO Long English Cucumber
- 2 sprigs fresh basil
- 1 tblsp sherry vinegar
- splash Worcestershire sauce
- 250ml tomato juice
Cucumber sorbet (approx. 0.5 liters)
- 1 OriginO Long English Cucumber
- 100g glucose
- 100ml wate
- 1 lime juiced
Procedures
Gazpacho soup
- Rough chop all vegetables and place in a high speed blender with tomato juice and puree on high for 2 minutes.
- Add vinegar slowly while blending until desired acidity is reached, add Worcestershire, season with sea salt and pepper, and pass through a ne mesh sieve.
- Serve chilled with a little cucumber sorbet
Cucumber sorbet
- Bring glucose and water to a boil and set aside to cool.
- Rough chop cucumber and blend with chilled syrup for 1 minute, add lime juice, strain through a ne sieve and pour into an ice cream maker and spin until set.
Executive Chef: Tobias MacDonald