Recipe: Tomato Gazpacho By David Myers

Recreate this delicious, summery soup from Adrift’s new menu

Photo: David Myers

In David Myers’s newly launched menu for Adrift, he continues to push the boundaries by drawing upon the unique flavours and ingredients discovered during his travels around the world, to create an exclusive collection of dining and drinking experiences.

One of the new menu items is the Tomato Gazpacho — perfect for a hot Summer’s day. Recreate it in the comfort of your home today!

Adrift Tomato Gazpacho 140616-1_jpg

Ingredients

Gazpacho

1.8 kg                 ripe tomatoes, seeded and chopped

2.27 kg              green pepper, seeded and diced

2.27 kg              cucumber, peeled and diced

4                         garlic cloves, crushed

120 ml               red wine vinegar

340 ml               extra virgin olive oil

4                         basil leaves on the stem

8 slices               stale white bread (no crust)

Salt & pepper   (to taste)

Cucumber Gelee

1 L                      cucumber juice

4                         gelatin sheets

Garnish

40 g                            burrata cheese

5 g                      ginger julienne

1                         cooked quail egg, cut into half

3                         thin slices cherry tomatoes

2 sp                    extra virgin olive oil

Small basil leaves

Cracked black pepper (to taste)

Method

  1. First start with the gazpacho. In a large bowl, mix all ingredients together except for the extra virgin olive oil and red wine vinegar. Let the mixture marinate overnight.
  2. Puree the mixture in a blender. Once pureed, emulsify the extra virgin olive oil and red wine vinegar.
  3. Once all ingredients are evenly combined, strain mixture. Adjust consistency and add salt and pepper to taste.
  4. To make the cucumber gelee, juice whole cucumbers.
  5. In a large pot, bring the cucumber juice to a boil and skim off foam that rises to the surface.
  6. Once boiled, gently strain it through a clean cloth.
  7. Bloom the gelatin sheets in a bowl of ice water. Once soft, squeeze out excess water.
  8. Dissolve the gelatin sheets in the hot cucumber juice.
  9. Season with salt and let cool to set the gelatin.
  10. To plate, place gazpacho into a bowl.
  11. Add burrata cheese, cherry tomatoes, cucumber gelee, quail eggs and ginger julienne.
  12. Garnish with basil leaves, cracked black pepper and drizzle extra virgin olive oil.

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