Chef Jeff McInnis Recipes
Tomato Gazpacho, Labna, Watermelon Sorbet, Micro Herbs
Yield: 10 Servings
Ingredients:
Soup:
1 ea Lemon Juice of
14 ea Tomato Roma (ripe)
1 ea Cucumber small peeled and seeded
1 ea Red Bell Pepper
12 ea Mint leaves diced
2 T Sherry Vinegar
2 ½ C Watermelon Diced
2 ea Garlic Cloves minced fine
1 ½ t Cumin Seed toasted and ground
1 ¼ C Olive Oil
2 T Salt Kosher
1/2 t Pepper Black toasted and ground
Labna:
1 C Yogurt Greek
1 t Lemon juice
¼ t Garlic Roasted
1/8 t Salt
1/8 t Pepper
½ t Mint chopped fine
1 ½ T Olive oil
Watermelon Sorbet:
1 ½ C Watermelon Juice
½ ea Lemon juice of
1 ½ ea Lime juice of
¼ C Sugar (unrefined raw)
1/8 C Water
1 t salt
1 C Liquid Nitrogen approximately (or an ice cream machine)
Garnish:
1 Tomato Heirloom diced small
2 T Micro greens celery (or any herb available)
Method:
For the Sorbet:
To get water melon juice simply puree seedless water melon in a blender until completely smooth/liquefied. Heat sugar and water in sauce pot over medium heat until completely dissolved. Add to watermelon juice with citrus juice and salt. Wisk in bowl quickly while adding approximately 1 cup liquid nitrogen. Wisk and adjust with more nitrogen if necessary until sorbet consistency is reached. Or spin in ice cream machine until consistency is reached.
Note: Because the sugar content in this recipe is low, as it's more of a savory dish than sweet, I spin with nitrogen daily just before needed because after sitting in a freezer over an extended period of time the sorbet can over freeze and turn very hard due to low sugar content. I like using nitrogen because it gives me the ability to create savory sorbets and ice creams with out needing the high levels of sugar to retard the freezing. If you decide to use an ice cream machine to spin this sorbet, it will need to be used that same day.
For the Labna:
In a large colander line the bottom with 2 layers of cheese cloth. Mix all ingredients well and place into cheese cloth. Tie cloth like a bag and hang to drip for 2 days. The Labna will thicken as the water secretes from the yogurt mixture. Remove from cheese cloth and dab a tablespoon in center of chilled bowl for soup.
For The Soup:
Simply chop tomatoes, cucumber, bell pepper, watermelon and add into a blender on very low speed. Add all other ingredients except the olive oil. Puree for 10 minutes on low speed until everything is smooth. Slowly add the olive oil in a drizzle until all is incorporated. Check soup for seasoning.
For Plating:
Place a tea spoon of labna in the center of a chilled bowl and top with diced tomato, micro greens and sorbet. Pour soup around the center piece and garnish with a small drizzle of extra virgin olive oil.