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Cold vegetable soup with a twist
Serves 6
What you Need:Gazpacho soup:
500g very ripe cherry tomatoes 2 large over-ripe tomatoes 2 tsp white wine vinegar 2 tbsp truffle oil 100ml olive oil freshly ground salt and pepper
Tian of crab:
6 large red ripe tomatoes 125g white crab claw meat, carefully picked over 25g Anchovy Mayonnaise, see below 25g diced cucumber 25g chopped chives 25g chopped coriander 4 mint leaves, chopped dash of truffle oil dash of lime juice freshly ground salt and pepper
Anchovy Mayonnaise:
Red Pepper Reduction:
500g bright red peppers, chopped 20g unrefined caster sugar 1.5 tbsp white wine vinegar
Garnish:
Method:Anchovy Mayonnaise:
1. Put all the ingredients except the olive oil and hot water in a blender or food processor and whiz together. Add the olive oil drop by drop, continuing to blend and gradually increasing the addition of the oil to a trickle, then add the hot water until you have a thick, smooth mayonnaise (it is important to add the oil slowly and steadily in this way, rather than all at once, otherwise you run the risk of the mixture curdling). Season with salt and pepper. Reserve.
Red Pepper Reduction:
2. Whiz the peppers with 3.5 tablespoons water in a blender to a puree. Squeeze through a fine sieve. Stir in the sugar and vinegar. Put in a pan and bubble up until reduced to a syrup. Allow to cool and reserve at room temperature.
Gazpacho soup:
3. Blitz all the ingredients in a blender, thin with water if necessary and season to taste. Put through fine sieve and chill for at least 2 hours.
Tian of Crab:
4. Blanch the tomatoes briefly in boiling water, transfer to a bowl of cold water, drain, then carefully remove the skins.
5. With a sharp knife, cut a slice from the base of each tomato (not the stem end). Using a 2.5 cm ring cutter, cut out a neat disc from each of these slices. Cut down the side of each tomato and open it out into a long strip. Scrape out the seeds.
6. Using your cutter again, cut out two more discs from each strip of tomato, then cut the remainder of the tomato flesh into small dice (concasse). Reserve all the tomato discs.
7. Combine the crab meat with the diced tomato, anchovy mayonnaise, cucumber, herbs, truffle oil and lime juice. Season to taste.
8. Take the cutter and place it in the centre of a soup bowl. Place one of the tomato discs cut from a tomato strip (not base) inside. Pack some crab mixture on top, pressing down firmly then press another tomato disc from a tomato strip on top of that. Follow with another layer of crab mixture, pressed firmly down, then carefully slide off the cutter. Top each little tower with a disc cut from the base.
To Finish:
9. Carefully pour the Gazpacho Soup around the Tian of Crab, drizzle some red pepper reduction in a design over the surface of the soup and serve garnished with coriander.
Recipe with compliments of Novelli Academy
01582 454070
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