serves
6
prep
45 minutes
cook
20 minutes
difficulty
Mid
serves
6
people
preparation
45
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 6 ripe, organic blush tomatoes, quartered and seeded
- olive oil, for drizzling
- sugar, for sprinkling
- salad and extra virgin olive oil, to serve
Consommé
- 1 kg ripe, organic blush tomatoes, cored and roughly chopped
- sea salt and freshly ground black pepper
Gazpacho
- ½ loaf sourdough bread, crusts removed, cut into cubes
- 100 g chopped white onion
- 2 garlic cloves, chopped
- 100 ml sherry vinegar
- 1 telegraph cucumber, peeled, seeded and cut into large pieces
- 100 ml olive oil
- 1 lime, juiced
Avocado lassi
- 3 ripe avocados
- 95 g (⅓ cup) buffalo curd, or yoghurt
- 80 ml (⅓ cup) milk
- 1 tsp sugar, or to taste
- 1 lime, juiced
Pommes maxim
- 2 large Desiree potatoes, peeled
- 50 ml clarified butter or olive oil
Resting time 2 hours
Chilling time 1 hour
Instructions
To make the consommé, place the chopped tomatoes in a food processor and blitz until smooth. Line a sieve with a large piece of muslin or cheesecloth and place over a bowl, ensuring the bottom of the sieve isn’t touching the base. Pour the pureed tomato into the sieve, then refrigerate for 2 hours or until all the liquid has passed through the cloth.
To make the gazpacho, place the bread cubes in a large bowl with the onion, garlic, vinegar, cucumber and 250 ml (1 cup) of the tomato consommé and stir to combine. Stand until the bread has soaked up the consommé, then transfer to a blender with the remaining consommé, season to taste and blitz until the mixture starts to break down. With the motor running, add the olive oil and process until well combined. Sit in the lime juice to taste, then pour into a jug and refrigerate until chilled.
To make the avocado lassi, place the avocado flesh, curd, milk and sugar into a blender and process until thick and creamy. Season to taste, then check for sweetness and add more sugar if necessary as avocados vary and change. Add a squeeze of lime juice and process until well combined, then transfer to a small bowl and cover the top closely with a piece of baking paper that has been rubbed with lime juice. This will stop it going brown. Set aside.
To make the pommes maxim, preheat a barbecue flat plate to medium. Cut each potato in half to make 2 thick barrel shapes. Using a 4-5 cm round cutter, push through the centre of each barrel. Using a mandolin or very sharp knife, cut the cylinders into very thin round slices. You’ll need about 6 slices for each serve. Brush three 15 cm square sheets of baking paper with the clarified butter and arrange 2 lines of potato on each piece of paper, with 6 slices of overlapping potato in each line. Carefully brush the potato with clarified butter, then cover with another sheet of baking paper to help you turn them over. Place the potatoes on the preheated grill and cook until golden and crisp on both sides. Remove and stand until just cool so that the butter sets and helps stick the potato slices together.
While the potatoes are cooking, place the quartered tomatoes in a bowl and toss with a drizzle of olive oil and season to taste. Place skin-side down on the edge of the grill plate and cook until just golden. Turn and sprinkle lightly with sugar to help the tomatoes caramelise. When tender but not falling apart, remove the tomatoes from the grill, peel off and discard the skins.
To serve, divide the gazpacho among shallow bowls and top each bowl with 4 pieces tomato. Top with a good dollop of lassi (a tip is to wet the spoon before scooping the lassi).
Garnish with a little salad and a stick of the pommes maxim, then drizzle with extra virgin olive oil and serve immediately.
Photography by Dan Freene. Food preparation by Peter Kuruvita/ Cody Fahey.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
