Sweet Potato & Yellow Tomato Gazpacho
Recipe by The Asbury’s Executive Chef Chris Coleman for the NCSPC
- 2 lbs sweet potato, boiled
- 1 lb yellow tomato
- 1/2 lb onion
- 1/2 lb cucumber
- 1/2 lb yellow bell pepper
- 1/4 lb jalapeno peppers
- 1 lime
- 2 cloves garlic
Combine boiled sweet potato, half of yellow tomato, and 2 c water, and puree until very smooth. Place a large coffee filter in a strainer over a bowl, and put sweet potato-tomato puree in filter. Allow to drip overnight. You should end up with around 1 cup liquid. Combine rest of veg, lime juice, and sweet potato liquid in a blender and puree until very smooth. Adjust seasoning to taste. Serve with Chevre granita (recipe follows) and micro leaves.
- 1/2 lbs chevre
- 1 Cup half and half
Combine chevre and half and half in a blender and puree until smooth. Pour base into an iSi whipped cream canister, charge with one NO2 cartridge, and foam into a freezer safe container. Freeze until firm, and then rake with a fork to create granita.
Note: If you don’t have an iSi canister, you can crumble chevre over the soup and it will be equally delicious, it just won’t give you the shock of the frozen granita on the soup.