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Sweetpotato & Yellow Tomato Gazpacho

Recipe by The Asbury’s Executive Chef Chris Coleman for the NCSPC
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Ingredients

  • 2 lbs sweetpotato, 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
  • Chevre Granita:
  • 1/2 lbs chevre
  • 1 cup half and half

Instructions

  • Combine boiled sweetpotato, 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 sweetpotato-tomato puree in filter. Allow to drip overnight. You should end up with around 1 cup liquid. Combine rest of veg, lime juice, and sweetpotato liquid in a blender and puree until very smooth. Adjust seasoning to taste. Serve with Chevre granita (recipe followand micro leaves.
  • Chevre Granita: 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.