MAY MONTHLY RECIPE: TOMATO GAZPACHO WITH ZA’ATAR, BASIL & CUCUMBER SORBET
Tomato and basil is one of the most successful pairing, and the best thing about this pairing is that we can add our own preferences and tweaks to our own liking.
In this recipe we use a middle Eastern spice mix called Za’atar, made with Palestinian thyme, sumac and sesame seeds to give a tangy taste.
To create the natural balance, we use Tabasco for the depth and celery for the natural salt.
We suggest using this recipe as a base and follow your heart. What you’re cooking must reflect your personality and taste the way you want it.
2 kg ripe tomatoes roughly chopped, keep stalk
250 gr Heirloom cherry tomatoes
1 cucumber, flesh cut in cubes, keep heart
2 tbsp za’atar
Splash of Tabasco
1 lemon juice and zest
3 cloves garlic roughly chopped
3 stalks of celery roughly chopped keep tender yellow leaves for decoration
1 small red onion thinly sliced
3 red peppers, deseeded and roughly chopped
2 tbsp quality red wine vinegar
150 ml olive oil, plus extra for drizzling
1 bunch of basil leaves only
Maldon sea salt & black peppercorn to taste
1. Make the sundried tomatoes: Cut heirloom tomatoes in half. Place half of it in the bowl along with the oil, za’atar and Maldon. Reserve the other half for later.
Transfer the za’atar tomatoes onto a baking tray and place in the oven for about 4 hours at 80C* and Set aside to cool.
2. For the gazpacho: In a bowl combine ripe tomatoes with the wine, red peppers, cucumbers heart, olive oil, garlic, celery, red onion, vinegar, lemon juice and zest, Maldon salt, black pepper, splash of tabasco and basil (keep few small one for presentation). Leave to marinate in fridge for 4 hours or overnight if possible.
3. Remove the stalk and Blend until smooth, adjust seasoning and refrigerate until needed.
4. For Serving: Mix the sundry heirloom tomato, the fresh one with celery leaves, drizzle of olive oil, Maldon salt. Place them on the side of the bowl in a moon shape. Sprinkle the remaining basil leaves.
5. Poor the soup into the bowls and drizzle olive oil. At century we serve our soup with cucumber sorbet and basil oil (optional)