Recipe of the month – May 2017

Make the most of the delicious seasonal avocados with this light and summery soup recipe by the very talented, Sheldon Fonseca, Executive Chef at Joia Ristorante and Lounge (Gaia Group) in Hong Kong. It’s sure to wow guests at your next dinner party!

Soup Ingredients

  • 500g overripe san Marzano tomato (diced)
  • 500g tinned and peeled tomato (crushed)
  • 500ml fresh tomato juice
  • 100ml white balsamic vinegar
  • 1 clove garlic
  • 1 stalk basil with leaves
  • 1 white onion (diced and cooked lightly no colour)
  • 1 red pepper (diced and cooked no colour)
  • 1 yellow pepper (diced and cooked lightly no colour)
  • Salt and sugar as required (depends on the ripeness of the tomato and acidity of the vinegar)

Method

In a large bowl add the ingredients and season well with salt and pepper. Leave to marinate for 24 hours in a refrigerator below 8°c.

Pick and discard the basil stalks and garlic. Blend in a high-speed blender and pass through a fine strainer. Check the consistency of the soup. Add still water if required. Keep refrigerated below 5°c in a bowl of ice to retain the freshness.

Serve chilled.

Ingredients for the vinegar jelly

  • 125ml cava vinegar
  • 50ml still water
  • 50g caster sugar
  • 2 leaves gelatine (bloomed in water)

Method

Bring the vinegar to the boil. Add the rest of the ingredients and pass through a fine sieve. Chill until set. Serve with the tomato soup.

Ingredients for the basil purée

  • 100g basil (no stalks)
  • Water
  • Ice

Method

Boil the basil in water until soft. Chill with ice water for at least ten minutes. Purée in a high-speed blender and pass through a fine sieve.  Season with a little salt before serving.

To plate the soup

  • 225ml soup (chilled at 5°c)
  • 1 portion basil puree
  • ¼ avocado (peeped and diced)
  • 1 portion vinegar jelly
  • 2 spring garlic leaves
  • 10ml Taggiache olive oil
  • Pinch Sicilian sea salt

Pour the chilled soup into an appropriate soup bowl. Arrange the avocado and small vinegar jelly pieces randomly on the plate. Add a few drops of basil purée and arrange the garlic leaves. Finish with Taggiache olive oil and Sicilian salt.