Chilled Spicy Vine-ripened Tomato Soup With A Panzanella Salad And Cucumber-parmesan Foam
From ironchef 16 years ago
- 10 minutes to make
- Serves 8
This was one of my mad scientist experiments that just worked. You get all of the five major flavor profiles in this dish: salty, sweet, acidic, savory, and spicy. Again, get the best quality ingredients possible. Read more The more ripe your tomatoes are, the better. Slightly roasting them helps to bring out that vibrant, bright color that you wouldn't get pureeing them raw. See less
Ingredients
- For the soup: shopping list
- 8-10 ea., very ripe vine-ripened tomatoes shopping list
- 4 cloves garlic, thinly sliced shopping list
- 3-4 Tbsp. extra-virgin olive oil shopping list
- cayenne to taste shopping list
- kosher salt to taste shopping list
- For the salad: shopping list
- 1 Japanese cucumber, seeds removed, finely diced shopping list
- 1/2 medium sized red onion, finely diced shopping list
- 1/3 cup Marcona almonds, quartered shopping list
- 1/3 cup croutons or toasted hard bread (i.e. ciabatta), cut into 1/4" dice shopping list
- 1 Tbsp. chives, finely diced shopping list
- 3 Tbsp. extra-virgin olive oil shopping list
- 1 Tbsp. tarragon vinegar shopping list
- 1/2 Tbsp. Sherry vinegar shopping list
- Micro opal basil shopping list
- kosher salt to taste shopping list
- For the foam: shopping list
- 4 Japanese cucumbers, cut into chunks shopping list
- 3/4-1 cup freshly grated parmigiano-Reggiano shopping list
- 1 cup heavy cream shopping list
- 2 Tbsp. Meyer lemon juice shopping list
- 2 tsp. Lecithin shopping list
- kosher salt to taste shopping list
How to make it
- Pre-heat oven to 350 F. Quarter and core the tomatoes, toss with the garlic and olive oil, and lay out flat in one layer in a roasting pan. Roast in the oven until the center of the tomatoes are hot, about 8-10 minutes. Remove and puree tomatoes and garlic until smooth. Season to taste with cayenne and kosher salt and pass through a fine chinios to remove the seeds and skins. Chill until cold, about 3-4 hours.
- In a blender, combine the cucumbers, cheese, cream, and lemon. Puree until everything is incorporated. Season to taste with kosher salt (it should be a little on the saltier side) and pass through a fine chinios to remove the solids. Whisk in the lecithin and reserve in a saucier.
- In a mixing bowl, combine the diced cucumber, onion, almonds, croutons, and chives, and sprinkle with a little salt. In a jar, squeeze bottle, or another bowl, combine the oil and the two vinegars. Shake/whisk well to emulsify and add enough to the salad to moisten. Mix well and check for seasoning.
- To serve, place a circle mold in the middle of a shallow soup bowl. Mound the salad (try to leave as much of the dressing in the mixing bowl as possible) in the mold and press down so that the shape will hold. Place some micro opal basil on the salad and carefully remove the ring mold. Carefully ladle about 6-8 oz. of soup around the salad. Using an immersion blender, foam the cucumber-parmesan liquid and spoon on top of the salad. Serve immediately.
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" It was excellent "