Spot Prawn Gazpacho with Basil Sorbet
From David Gunawan, executive chef
West Restaurant + Bar
6 ripe tomatoes, peeled
1 purple onion, roasted for 35 minutes at 350 F (170 C)
1 cucumber, peeled and seeded
1 sweet red bell pepper, roasted for 10 minutes at 350 F (170 C)
2 cloves garlic, roasted for 10 minutes at 350 F (170 C)
1/4 to 1/3 of a cup (50-70 mL) sherry vinegar (good quality such as Pedro Ximenez)
3/4 cup (180 mL) Spanish olive oil
2 tbsp (30 mL) freshly squeezed lime juice
2 tsp (10 mL) sugar
Salt and pepper, to taste
1/2 cup (125 mL) day-old bread, crust removed
4 cups (1 L) tomato juice
8 basil leaves
1 tsp (5 mL) cumin, ground
1/3 pound (150 grams) granulated sugar
2 ounces (50 grams) glucose
7/8 cup (200 mL) lime juice (about 8 limes)
2 bunches basil leaves
1/4 cup (60 mL) of olive oil
12 spot prawns
Blend everything together until smooth and pass through a sieve.
Blend everything in a blender then transfer to an ice-cream maker and churn until firm.
Peel the spot prawns and sear for about 15 seconds on each side. Season with salt and pepper.
Spoon 2 spoonfuls of gazpacho in the middle of a plate. Place spot prawns in the middle and place basil sorbet next to the spot prawns.