Summer recipe

Try this lovely recipe, specially developed by the chefs of the Teaching Hotel. Assortment of tomatoes with pearls of goat cheese and cucumber gazpacho. Recipe for four servings. 

Marinated vine tomatoes

4 red cerise vine tomatoes
50 grams of water
50 grams of sugar
50 grams of vinegar
1 bay leaf
1 sprig of thyme
1 sprig of rosemary    
2 garlic cloves
Pepper and salt

Bring the water, vinegar, sugar and spices to a boil. Leave to cool halfway. Remove the tomatoes from the stalk, but leave the green stalk attached. Keep the tomatoes refrigerated in the sweet-and-sour until use.

Assortment of tomatoes

4 yellow cherry tomatoes
4 honey tomatoes
20 red tomberries
1 green tomato
1 brown sugar tomato
1 Coeur de boeuf tomato
Sweet-and-sour marinade (from the red cherry tomatoes)
Fine sea salt, white pepper (freshly grinded)

Cut the yellow cherry tomatoes horizontally in half. Cut the honey tomatoes vertically in half.
Cut the green tomatoes into quarters. Cut the brown sugar tomato into slices. Cut the Coeur de boeuf tomato in half slices. Season all tomato varieties a la minute with the marinade, pepper and salt.

Cucumber gazpacho 

1 cucumber
1 sprig of coriander
2 grams of fresh ginger (grated)
± 30 grams marinade of the cerise tomatoes
Fine sea salt and pepper (freshly grinded)

Cut the cucumber into pieces (don't peel it!). Blend the cucumber, ginger, coriander and the marinade in the blender. Sieve the mixture by using a fine sieve. Season with salt, pepper and some more marinade if needed. Keep refrigerated until use.

Pearls of goat cheese

± 240 grams Fresh goat cheese
Fine sea salt, white pepper from the mill

Season the goat cheese with salt and pepper. Create 12 portions and roll them between your hands into smooth balls. Keep the balls well covered and refrigerated until use.

Cucumber granita

200 grams of cucumber
40 grams of sugar
1 sheet of gelatin
Fine sea salt and pepper (freshly grinded)

Put a metal bowl in the freezer. Cut the cucumber into pieces (don't peel!). Blend the cucumber in the blender to create a juice. Rub the juice through a fine sieve. Weigh 160 grams of cucumber juice. Soak the gelatin sheet in cold water. Bring the cucumber juice with the sugar to a boil. Remove from heat and add the squeezed gelatin. Stir well. Leave to cool and pour the mixture into the pre-cooled metal bowl. Put it in the freezer and stir regularly with a fork to create ice flakes.

Finish

Place the plates in the fridge to cool down (beforehand). Display the marinated tomato collection in the deep chilled plate. Place three pearls of goat cheese on top. Add a little bit of gazpacho (cover the bottom of the plate) and drizzle some olive oil. Finish the plate with a spoonful of cucumber granita.

Tip: serve the cucumber gazpacho separately in a glass jug and pour it onto the plates at the table.