Soup salad perfect for ripe Roma tomatoes

A taste of Toodyay

THIS MONTH the Page 3 profile features Alain Fabrègues the former owner and chef of the famous Loose Box Restaurant in Mundaring. 

While speaking to Alain, he kindly agreed that we could use any of the recipes from his book Degustation – A Master Chef’s Life Through Menus for our Taste of Toodyay column. 

Many people will still be harvesting tomatoes and to quote from Alain’s book: 

“A hot summer’s night? 

“A few friends around the pool? “Gazpacho is the great Spanish ‘soup salad’.”
 

Spanish gazpacho – Serves 6
Ingredients
2kg ripe Roma tomatoes
2 garlic cloves
1kg red capsicums
1 white onion
2 shallots
1 burpless cucumber
Salt, pepper
1g ground cumin
50ml vinegar
120ml virgin olive oil
Basil
Tabasco
Method
Blanch and peel the tomatoes. Remove the seeds and cut the flesh into small dices. 

Peel the red capsicum with a peeler, cut in half. Remove the seeds and dice into same sized cubes as the tomatoes.

Finely dice the white onion.

In a blender, place three-quarters of the tomato and the onion and half the capsicum, cumin, salt, pepper, vinegar and olive oil.

Blend, then add 500ml of iced water.Check the seasoning, add Tabasco to taste and keep covered on ice in the fridge.

Peel and chop the shallots very finely.

Peel and dice the cucumber

Before serving, mix the remainder of the diced tomato and capsicum with shallots and cucumber, season with olive oil, vinegar, salt and pepper.

Pour the iced tomato mixture into cups, bowls or crystal.

Heap some of the diced garnish on top. Drizzle some olive oil, add a pinch of sea salt and a sprig of basil.

Note: To blanch the tomatoes, place in a  bowl and cover with boiling water. Leave a few minutes until the skin splits – then they are easy to peel.

If you would like a copy of Alain’s book Degustation, please contact The Herald office.

See profile of Alain’s life



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