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

Prep 0 h : 15 m
Cook 1 h : 15 m
Serves
2

Ingredients

  • Gazpacho base

    100g strawberries

    25g cucumbers

    50g tomatoes

    10g onions

    3g garlic

    10ml vinegar

    Salt, sugar and black pepper, to season

    Dried tomatoes

    A pinch each of oregano, salt, sugar and pepper

    50g cherry tomatoes, halved

    Parmesan crown

    75g grated parmesan

    Basil oil

    5g basil

    10ml olive oil

    Garnish

    5g assorted cress

    5g basil leaves


Method

  • 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.