Recipe

Chilled Spicy Vine-ripened Tomato Soup With A Panzanella Salad And Cucumber-parmesan Foam Recipe

Add Step-by-Step Photos	Ironchef / All my dishes 2 years, 4 months ago 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. The more ripe your tomatoes are, the... More Prep:30m Cook:10m Servings:8	Ironchef
	tomato cucumber parmesan foam molecular gastronomy soup

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Ingredients

For the soup:

8-10 ea., very ripe vine-ripened tomatoes

4 cloves garlic, thinly sliced

3-4 Tbsp. extra-virgin olive oil

Cayenne to taste

Kosher salt to taste

For the salad:

1 Japanese cucumber, seeds removed, finely diced

1/2 medium sized red onion, finely diced

1/3 cup Marcona almonds, quartered

1/3 cup croutons or toasted hard bread (i.e. ciabatta), cut into 1/4" dice

1 Tbsp. Chives, finely diced

3 Tbsp. extra-virgin olive oil

1 Tbsp. tarragon vinegar

1/2 Tbsp. Sherry vinegar

Micro opal basil

Kosher salt to taste

For the foam:

4 Japanese cucumbers, cut into chunks

3/4-1 cup freshly grated Parmigiano-Reggiano

1 cup heavy cream

2 Tbsp. Meyer Lemon juice

2 tsp. Lecithin

Kosher salt to taste

Directions

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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