Serve with Creation Sauvignon Blanc
Yield: 8 Portions
Green tomato gazpacho
150 g green tomatoes
175 g cucumber (peeled and skin kept aside for garnish)
10 g celery, washed and cut up roughly
15 g parsley, washed
¼ clove garlic
5 g spring onion
10 g nutritional yeast
7.5 g fresh lime juice
½ tsp Maldon salt
a pinch white pepper
10 g fennel bulb, washed and cut up roughly
½ tsp tomato vinegar
1 tsp Creation olive oil
50 ml cold water
Place all the ingredients in a Thermomix and put on speed 10 for 3 minutes. Place in an airtight container and store in the fridge.
Cucumber skin garnish
Cut into small dice and cover with Sauvignon Blanc.
Fennel seeds
Toast seeds in the oven for 5 minutes and aside to cool. Pulse in a Nutribullet till broken up, but still textured. Set aside for a pinch per plate.
Avo gazpacho sorbet
150 g green tomato gazpacho (see above)
75 g avocado
12.5 g fresh lime juice
½ tsp Maldon salt
Place all the ingredients in a paco jet beaker and freeze for 24 hours. Churn and make melon ball size spheres for freezing in an airtight container.