Heirloom tomato gazpacho, crab, avocado, fino sherry jelly

Heirloom tomato gazpacho, crab, avocado, fino sherry jelly

By
From
New Classics
Serves
6
Photographer
Mark Roper

Although gazpacho originates from Spain, I’ve Frenchified this testament to the glory of ripe tomatoes to make it more my own. This very Mediterranean soup is summer in a bowl. The sweet crab, jewels of sherry jelly and avocado make this an extravagant and sophisticated starter on a warm night. Serve with a chilled Fino to take it halfway back to España.

Ingredients

Quantity Ingredient
500g mixed ripe heirloom tomatoes
1 red capsicum, deseeded and chopped
1 lebanese cucumber, peeled and chopped
1 small red onion, peeled and chopped
garlic, peeled
1/2 red bird’s eye chilli, deseeded
80g fresh bread, crust removed
2 egg yolks
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
salt and pepper
100ml fino sherry
1 leaf gold-strength gelatine, soaked in cold water
200g cooked crabmeat
2 teaspoons lemon or lime juice, freshly squeezed

To serve

Quantity Ingredient
250g mixed mini heirloom tomatoes
1 baby cucumber
1 perfect avocado
basil shoots

Method

  1. Place all the vegetables, the garlic and the chilli into a blender or food processor and process until they are all well combined but not too smooth.
  2. Tear the bread into small pieces. Place it in a bowl and pour over the puréed vegetable mixture. Leave to soak for 20–30 minutes or until the bread becomes mushy. Put the bread and vegetable mixture back into the blender and process again until smooth.
  3. Push the mixture through a strainer into a pitcher or bowl.
  4. Put the egg yolks and sherry vinegar in a bowl and whisk well. Drizzle in the extra-virgin olive oil very gradually, continuing to whisk, until you have a mayonnaise.
  5. Now slowly pour in the puréed vegetable mixture, whisking continuously, until combined. Season with salt and pepper and a little more sherry vinegar if you think it needs it. Set aside and keep cool in the refrigerator until serving (remove from the refrigerator 1 hour before serving).
  6. Warm the fino sherry in a small saucepan over low heat until just warm enough to dissolve the gelatine (hot to the touch, but not bubbling). Squeeze the excess water from the gelatine and add the gelatine to the sherry. Swirl to dissolve the gelatine then pour the mixture into a shallow container and refrigerate to set.
  7. If you are using uncooked crabmeat, first cook it gently in a little olive oil over medium heat for about 2–3 minutes, until opaque. Season the crab with salt and pepper and some lemon or lime juice.
  8. To serve

    Randomly cut up the mini heirloom tomatoes and slice the baby cucumber and avocado. Divide the crabmeat into serving bowls. Arrange the tomatoes, cucumber and avocado decoratively over the top. Spoon some little bits of the fino sherry jelly around the bowl and scatter over some basil shoots. Pour the cooled gazpacho around the garnish and serve.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
dining
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