New World Gazpacho

Name: New World Gazpacho
Yield: Serves 4
Cuisine: Spanish
Ingredients: 2 teaspoons Alioli (see Essentials); 8 chervil leaves; 2 teaspoons Sugar Syrup (see Essentials); 60 ml fresh lime juice, strained; 20 ml fish sauce; 1 tablespoon minced marron claw meat; ½ teaspoon minced roasted pimiento (piquillo pepper); 1 cucumber, cut into fine julienne strips; 8 cherry tomatoes, blanched and peeled; 100 g sourdough bread, crusts removed; 500 g fresh tomatoes, peeled, seeded and chopped; 3 cloves garlic, minced; 30 ml sherry vinegar; ½ teaspoon Roasted Garlic Paste (see Essentials); 1 teaspoon finely chopped chives; 1 teaspoon sea salt; 90 ml extra virgin olive oil; sea salt; freshly ground white pepper; 8 Bread Wafers (see Essentials); 300 g live marron; 4 kg over-ripe tomatoes; extra virgin olive oil, for brushing

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

During our final months at Paramount, we hosted a dinner called Hasta La Vista, inspired by the Spanish surrealists, as one of the participating restaurants in Sydney’s Good Food Month ‘Hats Off’ dinners. I mimicked El Bulli’s method of deconstruction and prepared the components separately, giving the traditional soup a totally new look. It’s best to make this towards the end of summer when tomatoes are at their peak – ripe, juicy and full of flavour. The marron can be replaced by lobster,

Ingredients

Europe
Spain
Fish course
Dinner
Pescatarian
Summer
Andalusia
Mediterranean

Ingredients

Method