📝 About This Recipe
This modernist interpretation reimagines the classic Andalusian chilled soup as a vibrant, multi-textured landscape of flavor. By separating the elements of a traditional gazpacho into a clear tomato consommé, compressed vegetables, and a delicate ethereal foam, we elevate humble ingredients into a fine-dining masterpiece. Each bite offers a clean, concentrated explosion of summer harvest, balanced by the silky mouthfeel of premium olive oil and the sharp brightness of aged sherry vinegar.
🥗 Ingredients
Tomato Consommé Base
- 1.5 kg Ripe Heirloom Tomatoes (roughly chopped)
- 1 teaspoon Sea Salt (to draw out moisture)
- 1 piece Shallot (peeled and sliced)
- 5-6 pieces Fresh Basil Leaves (torn)
Tomato Foam (Molecular Component)
- 200 ml Reserved Tomato Water (from the consommé process)
- 2 grams Soy Lecithin Powder (the emulsifier for stable bubbles)
- 1 teaspoon Sherry Vinegar (for acidity)
The Deconstructed Elements
- 1/2 piece English Cucumber (peeled and cut into 1cm cubes)
- 1/2 piece Red Bell Pepper (brunoise - very small dice)
- 1/2 piece Green Bell Pepper (brunoise - very small dice)
- 1 tablespoon Red Onion (minced and rinsed in cold water)
- 4 tablespoons Extra Virgin Olive Oil (highest quality available)
Garnish
- 1 slice Sourdough Bread (cut into tiny 5mm croutons)
- 1 pinch Micro-basil or Chive Blossoms (for floral notes)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Place the chopped heirloom tomatoes, shallot, basil, and salt in a food processor. Pulse until you have a coarse puree, but do not over-process into a juice.
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2
Line a fine-mesh sieve with three layers of cheesecloth and set it over a deep bowl. Pour the tomato puree into the cloth, tie the top with butcher's twine, and let it hang in the refrigerator for at least 2 hours (or overnight) to collect the clear 'tomato water' or consommé.
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3
Prepare the garnish: Sauté the tiny sourdough croutons in a pan with a drizzle of olive oil until golden brown and crisp. Set aside on a paper towel.
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4
Precisely dice the cucumber and bell peppers. If you have a vacuum sealer, place the cucumber cubes in a bag with a splash of sherry vinegar and compress them to create a translucent, jewel-like appearance.
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5
Retrieve the chilled tomato water from the fridge. Measure out 200ml for the foam and keep the rest as the base 'soup'.
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6
Season the main batch of tomato water with a drop of sherry vinegar and salt to taste. It should be intensely savory and clear.
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7
For the foam: In a wide, shallow container, combine the 200ml of tomato water with the soy lecithin. Use an immersion blender at the surface of the liquid to incorporate air, creating a stable, frothy foam.
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8
Begin plating by placing a small, neat pile of the diced vegetables and croutons in the center of a chilled shallow bowl.
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9
Drizzle a circle of high-quality extra virgin olive oil around the vegetables.
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10
Carefully pour the clear tomato consommé into the bowl, filling it just halfway up the height of the vegetable pile.
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11
Use a spoon to gently scoop the 'air' (top layer of foam) and place a generous cloud of it over the vegetables.
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12
Finish with micro-greens, a single chive blossom, and a few flakes of Maldon salt. Serve immediately while the foam is at its peak volume.
💡 Chef's Tips
Choose the most fragrant, vine-ripened tomatoes you can find; the quality of the consommé depends entirely on the fruit's sugar content. Do not squeeze the cheesecloth while draining the tomato pulp, or the consommé will become cloudy instead of crystal clear. When making the foam, keep the immersion blender tilted so the blades are half-submerged to pull in the maximum amount of air. If you don't have a vacuum sealer for the cucumbers, simply marinate them in a tiny bit of vinegar and salt for 10 minutes to soften the crunch. Ensure all bowls are chilled in the freezer for 10 minutes before plating to keep the dish refreshing.
🍽️ Serving Suggestions
Pair with a crisp, bone-dry Manzanilla Sherry to complement the acidity and saltiness. A chilled glass of Albariño or a dry Rosé from Provence also works beautifully. Serve as an elegant first course for a summer tasting menu. Accompany with a side of warm, sea-salt focaccia for those who want more bread for dipping.