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Mother's Day 2005

JOËL
3290 Northside Pkwy.
Atlanta, GA 30327
(404)233-3500

 

Gazpacho with Tomato Sorbet
Chef Joël Antunes of JOËL—Atlanta, GA
Adapted by StarChefs.com

Joël Antunes's Gazpacho On StarChefs.comYield: 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

 

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  • Goodman's Early Spring Dinner Party

  •    Published: April 2005
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