Ingridients
PEELED TOMATOES
2 pint baby heirloom tomatoes
Drop baby heirloom tomatoes in 375° oil
for 5 seconds. Briefly take them out of the oil
and hold for 10 seconds and drop them again
until all the peels are separated from the flesh.
Quick shock in ice water.
Once cooled drain them in paper towels.
Marinate in shallots, chives, olive oil, salt and pepper.
SALSA FUERTE® GAZPACHO
9 red bell peppers, peeled
3 cucumbers, peeled and seeded
6 slices white bread
12 roma tomatoes
2 cloves garlic
1 handful of basil
200 ml olive oil
1 liter of water
50 grams sherry vinegar salt and pepper
4 oz Salsa Fuerte®
Marinate overnight. Useing a juicer machine press all ingredients including bread and liquids.
TO ASSEMBLE AND SERVE
fleur de sel
aged goat cheese, shaved
freeze dried balsamic vinegar
micro basil
garlic blossom
In a bowl, arrange marinated tomatoes.
Season with fleur de sel. Place crunchy balsamic
vinegar and shaved goat cheese on top. Add gazpacho
and drizzle basil oil artfully. Garnish with crunchy
balsamic vinegar, micro basil and garlic blossom.