Chef Joël Antunes of
JOËL—Atlanta,
GA
Adapted by StarChefs.com
Yield:
12 Servings
Ingredients:
Cooked tomatoes:
- 8 kilos ripe roma tomatoes
- 1½ liters water
- 3 garlic cloves
- 50 grams salt
- 50 grams pepper
- 50 grams sugar
- 15 leaves basil
Gazpacho:
- 2½ kilos red bell peppers, peeled and sliced
- 5 cucumbers, peeled, seeded and sliced thin
- 5 garlic cloves, smashed
- 60 basil leaves
- 500 grams white bread with no crust
- 100 grams salt
- 25 grams sugar
- 1 liter extra virgin olive oil
- ½ liter sherry vinegar
- 1½ liters cooked tomatoes (from recipe above)
Tomato sorbet:
- 5 kilos of ripe roma tomatoes, pureed
- 900 grams water
- 300 grams sugar
- 25 grams glucose power
- 150 grams trimoline
- ½ liter of tomato pulp
- 18 grams stabilizer
- Celery salt and Tabasco to taste
- 1 deciliter of sherry vinegar
- 5 drops of lemon juice
Method:
For cooked tomatoes:
Combine ingredients and cook over double boiler 2 hours. Remove
garlic and basil and strain through coffee filter. Save tomatoes
and tomato water. Pass cooked tomatoes through food mill.
For gazpacho:
Marinate all ingredients for at least 12 hours. Remove basil and
garlic and puree in blender. Strain through large-mesh sieve.
Adjust consistency with tomato water.
For tomato sorbet:
Bring first 5 ingredients to a boil. Cool. Add remaining
ingredients, mixing well, then strain through fine sieve. Spin
in ice cream machine.
Wine Pairing:
A crisp Sauvignon Blanc such as the Koura Bay 2002 Sauvignon Blanc
from Marlborough, New Zealand
