Gazpacho with strawberry
'Strawberry is one of the most loved berries, and it also represents love. Apart from the sweet taste, its colour and heart shape makes it a perfect ingredient for Valentine’s Day.' Tom König is head chef at Brothaus Bakery Bistro, Steigenberger Hotel, Business Bay, Dubai. This Valentine's week Friday asked some of Dubai’s top chefs to create dishes that will feature on their Valentine’s menu
Salt, sugar and black pepper, to season
A pinch each of oregano, salt, sugar and pepper
50g cherry tomatoes, halved
75g grated parmesan
10ml olive oil
5g assorted cress
5g basil leaves
To make dried tomatoes, preheat the oven to 70C.
Mix all the ingredients and spread it evenly in a single layer on a parchment paperlined baking tray.
Roast for about an hour.
Meanwhile, blend together all the ingredients for the gazpacho base and refrigerate until ready to use.
To make basil oil, warm olive oil in a saucepan (until 70C), take it off the heat and add basil leaves.
Let it infuse for about an hour.
To make Parmesan crown, preheat the oven to 190C.
Place Parmesan on a sheet of baking paper in a long line and bake for 5-10 mins or until all melted and lightly brown in colour.
Remove from the oven and immediately shape it into a heart shape.
Let it rest.
When ready to serve, spoon the gazpacho into bowls, garnish with dried tomatoes, drizzle basil oil over and garnish with Parmesan crisp.