British heirloom tomato salmorejo with coconut
Salmorejo is a Spanish chilled tomato and bread soup, like a very thick gazpacho. Here, Caroline Martins serves it with pickled coconut and vivid green lovage oil, for a colourful light supper or lunch.
Ingredients
Metric
Imperial
Pickled coconut
- 200g of fresh coconut chunks
- 100ml of apple cider vinegar
- 100g of caster sugar
- 10g of salt
Salmorejo
- 500g of heirloom tomato
- 200g of sourdough bread, chopped into chunks
- 30g of extra virgin olive oil
- 10g of balsamic vinegar
- 20g of garlic cloves, peeled
- 10g of table salt
Lovage oil
- 200g of lovage leaves
- 100g of vegetable oil
Garnishes
- heirloom tomato, chopped into small chunks
- watermelon radish, sliced into thin triangles
Method
Bring the apple cider vinegar, sugar, and salt to a boil. Remove from the heat and transfer to a heat proof container
- 100ml of apple cider vinegar
- 100g of caster sugar
- 10g of salt
Add the coconut and then refrigerate for 5 hours
- 200g of fresh coconut chunks
Meanwhile, blend all the salmorejo ingredients and blitz until smooth
- 500g of heirloom tomato
- 200g of sourdough bread, chopped into chunks
- 30g of extra virgin olive oil
- 10g of balsamic vinegar
- 20g of garlic cloves, peeled
- 10g of table salt
Chill in the fridge until needed
Blanch the lovage in boiling water then refresh it in cold water. Squeeze out any excess water
- 200g of lovage leaves
Blitz the lovage with vegetable oil until the mixture is heated and acquires a bright green colour
- 100g of vegetable oil
Pass the oil through muslin cloth, discarding the solids, and refrigerate until ready to serve
Serve the salmorejo in a bowl, top with a few dots of lovage oil, and then garnish with the chopped tomatoes and radishes
- heirloom tomato, chopped into small chunks
- watermelon radish, sliced into thin triangles
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