INGREDIENTS
Green gazpacho
| 2 over ripe avocados, peeled, roughly chopped
2 Lebanese cucumbers, roughly chopped 3 spring onions, sliced 1-2 long green chillies, sliced 1 garlic clove, sliced 200g soft herbs (dill, parsley, coriander, mint etc.) 125ml whey 1 tlb apple cider vinegar Olive oil, to taste Murray River salt flakes, to taste 2 pinches mountain pepper leaf |
Croutons
| Half stale sourdough bread, cut into 1cm dice
60ml Extra Virgin olive oil |
To Serve
| 1 burrata, in whey
2 tlb, natural flaked almonds, toasted |
METHOD
Green gazpacho
| 1. Place avocados, cucumbers, spring onions, chilli, garlic and soft herbs into a bowl of a food processor and pulse until finely chopped. |
| 2. Strain burrata, capturing the whey into a small jug. Reserve cheese. Add whey to avocado mix and pulse to form a smooth puree. Adjust consistency with water if too thick. |
| 3. Season to taste with cider vinegar, salt, olive oil and Mountain pepper leaf. |
Croutons
| 1. In a non-stick frying pan heat olive oil on Induction setting 7. Add diced sourdough bread in batches and fry until crispy and golden brown. |
To Serve
| Ladle soup into bowl. In a separate bowl, tear burrata curds and spoon on top of gazpacho |
| Garnish with croutons, olive oil and almonds |
Notes
| This recipe is perfect for using up leftover stale bread and old herbs – substitute accordingly
Gazpacho will keep in the refrigerator for 24 hours Burrata is an Italian buffalo milk mozzarella with a fresh cream centre. It can be purchased from gourmet food stores and delis. |
APPLIANCE / FUNCTION
Matt Stone
At just 22, Matt was approached to join Greenhouse Perth as Head Chef. Here he has embraced the Greenhouse by Joost philosophies of preparing fresh, sustainable, locally-sourced, whole-foods and made a name for himself as a serious innovator and progressive cook. Matt has put Greenhouse at the front of Perth’s dining culture and over the past year he has been awarded numerous accolades. Matt took out Gourmet Traveller’s prestigious Best New Talent Award 2011, West Australia’s Good Food Guide’s Best Young Chef 2011 – with Greenhouse Perth also awarded the Good Food Guide’s Best New Restaurant for 2011.
