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Green Tomato Gazpacho with Smoked Corn, Avocado and Shiso

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Serves: 4
Prep Time: Unavailable
Cook Time: Unavailable

1kg ripe green tomatoes
2 cloves garlic
1 Spanish onion (peeled)
1 green capsicum
1 telegraph cucumber (peeled)
1 slice of sourdough bread
50ml sherry vinegar

2 egg yolk
250ml olive oil
1 avocado
1 punnet baby shiso
1 cob of corn (blanched for 25 mins)
100g hickory wood chips
Salt and pepper to taste

  • To smoke corn, place wood chips in a frying pan over medium heat and allow to smoke lightly. 
  • Place pan and corn inside sealed box or smoker. 
  • Leave to infuse for 20 minutes, de-husk corn from the cob and set aside.
  • To make gazpacho place all ingredients except olive oil, egg yolks, avocado and shiso in a blender until 
  • blended smooth.
  • Set aside for 5 minutes. Re-blend gazpacho with egg yolks and slowly add olive oil until emulsified. 
  • Add salt and pepper to taste.
  • Spoon pieces of avocado into a bowl and add corn and shiso. Drizzle with olive oil and season well. 
  • Place avocado, corn and shiso mix in the centre  of a bowl.
  • Pour in gazpacho around the bowl and finish with  a small drizzle of olive oil.
Morgan McGlone – Flinders Inn, Sydney
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