Sunday, September 23, 2012

Fine Dining At Home 1/3 - Chilled Tomato Gazpacho

I told you about the DBS Indulge MasterChef Class I attended and the recipes I would share when I attempted them myself. Well, this is the colossal effort dinner - to an extra virgin chef, this feels like a 100-step and a 100-ingredient recipe. I'll share everything with you but it probably needs to break into a few posts!

Not for the faint-hearted.

Ready? Let's go.

Recipe 1 Chilled Tomato Gazpacho with Lime Vodka Jelly and Spanish Olive Oil Sorbet (serves 4)

Ingredients for gazpacho
2 red peppers
1 shallot
3 Tbsp tomato puree
3 garlic cloves
1 cucumber
1 kg over ripe tomatoes
1 stick lemongrass
1/2 bunch basil
Few sprigs coriander
1 litre tomato juice
Sherry vinegar
Worcestershire sauce
Tabasco sauce

Ingredients for olive oil sorbet
100 ml EVOO
30 ml natural yoghurt
200 ml stock syrup
2 lemons (zest and juice)

Ingredients for lime vodka jelly
200 ml plain vodka
200 ml water
4 limes
6 leaves of gelatin

Method for gazpacho
1. Sweat peppers and shallot until soft, then add puree and cook for a couple of minutes.
2. Peel and chop the garlic and cucumber, as well as chop the rest of the ingredients and mix together.
3. Add the pepper mix, season well with salt, sherry vinegar and Worcestershire sauce.
4. Marinade overnight.
5. Remove lemongrass before blitzing and pass through a large-hole strainer at least twice.
6. Adjust seasoning, spice and ensure it is well chilled.
7. Serve cold on cold plates (my own notes).

Use the lemongrass as a stirrer! But remember to remove when blitzing.

Method for olive oil sorbet
1. Pour the olive oil, yoghurt and stock syrup into a mould along with the zest and juice from the lemons.
2. Churn to make sorbet and serve immediately or freeze (my own notes as his didn't make sense to me)

Method for lime vodka jelly
1. Place vodka and water into a vacuum pack bag along with lime rind and slices of lime.
2. Seal and place into water bath at 50C for 40 minutes.
3. Take out and leave to infuse for as long as possible (make in advance and leave for future use).
4. Soak gelatin leaves inside ice cold water.
5. Heat up 1/10 of the liquid and whisk in the gelatin leaves until all have disintegrated.
6. Whisk that liquid back into the vodka and leave inside the fridge for at least 5 hours.
(Own notes: I didn't understand steps 5 & 6 and basically just did my own jelly after the water bath.)

My sous vide machine came in handy. 
The flavour of the gazpacho was amazing, and I've decided this is my go-to recipe for all tomato soup! Bennett expressed surprise that cold soup hasn't taken off in hot and humid Singapore. Well, I'm a convert now, but I think most locals still prefer their soup warm if not hot.

The sorbet and jelly, while keeping the soup temperature down, also lifted the game, otherwise it would be just another tomato soup. There is enough in the recipe to keep for future use. It differentiates your dish from home cooking, and it's worth all the effort.

Up Next, Recipe 2 - Pan-fried Scottish Salmon with Warm Salad of Beetroot. Look out for the basil pesto recipe which was a hit with my diners that night. Plus how to make citrus powder and olive dust!


  1. That's a long list for a soup. I'm not one for cold soup but with the weather this hot, maybe I should give it a try.

    1. Very worth your time, you will find. And I am liking cold soup now!

  2. Just reading the ingredients made me tired. Bravo on the effort! Cold soup is something new for me but I am game to try new things.

  3. Luan, Thanks for sharing. It sure looks interesting.

    How do you serve the sorbet and jelly with the gazpacho?

    1. Hi Alvin, transfer the frozen sorbet from the freezer to the chiller 30 min before serving. Then just before plating the soup, place one scoop of the sorbet on the plate, followed by one dollop of wobbly jelly, then pour the soup, garnish and serve. My jelly was not as wobbly as I had wanted, so I cut them into strips and threw them in. You could even make jelly balls and serve them round.

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