Gazpacho

Serves 6

Ingredients:

For the soup:

2 pounds/900 g vine ripened tomatoes, coarsely chopped
1 pound/450 g ripe plum tomatoes, coarsely chopped
3 cups/700 ml chicken stock
½ cucumber, peeled, seeded and coarsely chopped
½ green bell pepper, seeded and coarsely chopped
½ red bell pepper, seeded and coarsely chopped
Two 1/2-inch-/1.5-cm-thick slices country white bread, crusts removed, bread coarsely cubed
1 cup/235 ml tomato juice
1/3 cup/70 ml red wine vinegar
1 shallot, coarsely chopped
½ jalapeno chili, coarsely chopped
1 large garlic clove, coarsely chopped
1 teaspoon/6 g salt
1/2 teaspoon/3 g freshly ground black pepper
Extra virgin olive oil

For the shrimp:

1 tablespoon/15 ml olive oil
12 large shrimp

Method:

To prepare the soup:

Stir all the ingredients except the olive oil in a large pot or bowl. Set aside to marinate for 2 hours or cover and refrigerate up to 24 hours.

To prepare the shrimp:

Heat the oil in a medium sauté pan over a medium-high heat. Add the shrimp and cook for about 3 minutes or until the shrimp are opaque and just cooked through.

Transfer the shrimp to a plate and allow to cool. Once the shrimp are cool enough to handle, remove the shells then cover and refrigerate the shrimp.

To finish the soup and serve:

Working in batches, place the marinated soup in a blender and blitz until smooth. Transfer the gazpacho to a bowl and freeze until it is very cold. Divide the gazpacho among serving bowls and garnish with 2 shrimp per bowl.  Drizzle the extra-virgin olive oil over the soup in each bowl and serve.

Sesame Crusted Ahi Tuna with Avocado and Baby Tomatoes, Lime Juice and Cilantro

Serves 4

Ingredients:

3 large ripe Haas avocados (about 2 pounds/900 g total), peeled, pitted, roughly cubed
10 cherry tomatoes, cut in half lengthwise
1/3 cup/10 g thinly sliced fresh cilantro
3 tablespoons/45 ml fresh lime juice
Salt
Four 5- to 6-ounce/145- to 160-g Ahi tuna steaks (each about 1 inch/2.5 cm thick)
¼ cup/35 g raw white sesame seeds
3 tablespoons/45 g extra virgin olive oil

Method:

Place the avocados, tomatoes, cilantro and lime juice in a large bowl and toss gently to combine. Season the avocado mixture to taste with salt. Divide the avocado mixture evenly among 4 plates.  Sprinkle the tuna with salt.

Sprinkle the sesame seeds over a large plate and press the tuna into the sesame seeds. Turn the tuna and repeat on the opposite side, ensuring a light, even coating of sesame seeds over the tuna. 

Preheat a heavy large nonstick frying pan over high heat until it is hot. Be sure the pan is large enough to fit the tuna steaks without crowding them. Drizzle 2 tablespoons/30 ml of olive oil over the pan and place the tuna steaks in the pan for about 2 minutes without moving them or until they are golden brown on the bottom.

Turn the tuna steaks over and cook for about another 2 minutes or until they are golden brown on the bottom and the tuna is still rare in the center. Place the tuna steaks atop the avocado mixture, drizzle with the remaining 1 tablespoon/15 ml of olive oil and serve.

Hot Pineapple With Caramel and Vanilla Ice Cream

Serves 4

Ingredients:

1 small pineapple, peeled, cored
1/2 cup/100 g sugar
1/4 cup/50 ml water
1 cup/235 ml heavy whipping cream
4 scoops vanilla ice cream

Method:

Cut the pineapple into bite-size slices that are about 3/4-inch/2-cm thick (you should have about 3 to 4 cups/450 to 500 g). Set aside. Stir the sugar and the water in a heavy medium sauté pan over medium-high heat for about 2 minutes or until the sugar dissolves.

Simmer the melted sugar without stirring for about 3 minutes or until it becomes golden brown, brushing down the sides of the pan to remove any sugar crystals and swirling the pan occasionally.

Once the sugar has turned golden brown, add the cream and stir to blend. Simmer for about 4 minutes or until caramel melts and the sauce thickens slightly.

Add the pineapple slices to the caramel sauce and cook for 2 to 3 minutes or until the pineapple slices are just heated through.

Place the pineapple slices in the center of 4 large serving bowls. Place a scoop of ice cream atop the pineapple slices in each bowl. Drizzle the caramel sauce over the ice cream and pineapple slices.  Serve and get excited!