Racines’ Executive Chef Frederic Duca offers a standout option with his signature Ajo Blanco — a chilled almond and garlic soup garnished with haricots verts, cherries, and topped with a tomato sorbet. “This is my version of the classic Spanish almond soup. I’m always looking to include a refreshing soup on the menu during the summer. The garnish of the Ajo Blanco makes it nice and light. The addition of fresh, seasonal fruits (here the cherries, but sometimes melon too,) and the authenticity of the tomato sorbet, make it a staple dish for the summer menu at Racines,” says Duca.
For the soup:
- 5 oz. of toasted almonds
- 1 oz. bread of any kind
- 3 cloves of garlic, peeled
- 24 oz. milk
- Salt, sherry vinegar, espelette pepper
Marinade the first 4 ingredients together for 3 hours in the fridge. Blend until smooth. Season with salt, sherry vinegar, and espelette pepper to taste. Chill.
For the tomato sorbet:
- 8 oz. of tomato juice (use a juicer)
- 1 oz. glucose powder
- 3 oz. granulated sugar
- 0.1 oz. ice cream stabilizer
- 18 oz. of fresh tomatoes, peeled
- Bring the first 4 ingredients to a boil, and remove from the heat.
- Add the sorbet syrup to the fresh tomatoes in a blender and blend until smooth. Season with salt and olive oil. Freeze.
For the garnish:
- 15 pcs green beans
- 1 heirloom tomato
- 10 cherries, pitted
- Chopped toasted almonds
- Chopped green onions
- Cook the green beans and chop into small piece. Cut the tomato into cubes.
- Make a salad with the green beans, tomatoes, cherries, almonds and green onions.
- Season with olive oil, salt and sherry vinegar. Arrange on the plate, top with the sorbet, and pour the chilled almond gazpacho around it.
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