GAZPACHO WITH STRAWBERRY
Strawberry is one of the most loved berries, and it also represents love. Apart from the sweet taste, its colour and heart shape makes it a perfect ingredient for Valentine’s Day. Prep time 15 mins Cooking time 1 hour 15 mins Serves 2
INGREDIENTS
GAZPACHO BASE
100g strawberries
25g cucumbers
50g tomatoes
10g onions
3g garlic
10ml vinegar
Salt, sugar and black pepper, to season DRIED TOMATOES
A pinch each of oregano, salt, sugar and pepper
50g cherry tomatoes, halved PARMESAN CROWN
75g grated parmesan
BASIL OIL
5g basil
10ml olive oil
GARNISH
5g assorted cress
5g basil leaves
METHOD
To make dried tomatoes, preheat the oven to 70C. Mix all the ingredients and spread it evenly in a single layer on a parchment paperlined baking tray. Roast for about an hour. Meanwhile, blend together all the ingredients for the gazpacho base and refrigerate until ready to use. To make basil oil, warm olive oil in a saucepan (until 70C), take it off the heat and add basil leaves. Let it infuse for about an hour. To make Parmesan crown, preheat the oven to 190C. Place Parmesan on a sheet of baking paper in a long line and bake for 5-10 mins or until all melted and lightly brown in colour. Remove from the oven and immediately shape it into a heart shape. Let it rest.
When ready to serve, spoon the gazpacho into bowls, garnish with dried tomatoes, drizzle basil oil over and garnish with Parmesan crisp.