Chilled Tomato Soup with Watermelon,
Ginger Oil, Coconut Cream and Basil
Chef Katsuya Fukushima of Café Atlantico – Washington
Adapted by StarChefs
Yield: 8 Servings
- 10 plum tomatoes, cored and chopped
- 1 cup water
- 2 Tablespoons Spanish sherry wine vinegar
- 4 Tablespoons virgin olive oil
- 1 teaspoon granulated sugar
- Salt, to taste
- ½ cup virgin olive oil
- 8 ounces fresh ginger, chopped fine
- 1 (12-ounce) can coconut cream
- 1 Tablespoon honey
- 1 seedless watermelon
- ¼ cup balsamic vinegar
- Salt, to taste
- Basil leaves
- Edible flowers, optional
- 12 cherry tomatoes, (blanched and peeled, optional)
For Tomato Soup:
Puree all ingredients in a blender or food processor until smooth.
(You might want to do this in a few batches.) Strain and adjust
For Ginger Oil:
Heat the oil to the smoking point. Quickly and carefully add ginger
to oil. Remove from heat and allow to steep 1 hour. Strain and discard
ginger. Pour oil into a squeeze bottle.
For Coconut Cream:
Puree coconut cream and honey. Pour into a squeeze bottle.
Make 32 inch-size balls of watermelon with a Parisian scoop. Make
a small hole each ball. Refrigerate balls. Slice each tomato in
Randomly drop 4 balls of watermelon and 3 tomato halves into a shallow
bowl. Drizzle ginger oil over fruit. Fill each watermelon ball with
oil. Carefully place a few drops of balsamic vinegar into each ball.
Drizzle the coconut cream into the bottom of the bowl, making sure
not to get any cream on the fruit. Sprinkle salt on fruit. Randomly
scatter basil leaves and flowers onto bowl. Put chilled soup in
gravy boat and pour into bowls tableside.
1+1=3 Cava Brut Nature Vintage 1999