INGREDIENTS
Green gazpacho
| 2 over ripe avocados, peeled, roughly chopped
2 Lebanese cucumbers, roughly chopped 3 spring onions, sliced 1-2 long green chillies, sliced 1 garlic clove, sliced 200g soft herbs (dill, parsley, coriander, mint etc.) 125ml whey 1 tbsp apple cider vinegar Olive oil, to taste Murray River salt flakes, to taste 2 pinches mountain pepper leaf |
Croutons
| Half stale sourdough bread, cut into 1cm dice
60ml Extra Virgin olive oil |
To serve
| 1 burrata, in whey
2 tlb, natural flaked almonds, toasted |
METHOD
Green gazpacho
| 1. Place avocados, cucumbers, spring onions, chilli, garlic and soft herbs into a bowl of a food processor and pulse until finely chopped. |
| 2. Strain burrata, capturing the whey into a small jug. Reserve cheese. Add whey to avocado mix and pulse to form a smooth puree. Adjust consistency with water if too thick. |
| 3. Season to taste with cider vinegar, salt, olive oil and Mountain pepper leaf. |
Croutons
| 1. In a non-stick frying pan heat olive oil on Induction setting 7. Add diced sourdough bread in batches and fry until crispy and golden brown. |
To serve
| Ladle soup into bowl. In a separate bowl, tear burrata curds and spoon on top of gazpacho |
| Garnish with croutons, olive oil and almonds |
Notes
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APPLIANCE / FUNCTION
Matt Stone
Hailing from the remote and bountiful region of Margaret River, Western Australia, Matt Stone spent his formative years surrounded by one of Australia's richest landscapes for produce. As a chef and author, his cuisine underscores an ideology deeply rooted in connection to country. His sustainable dining philosophies drives him to create modern and innovative food, showcasing quality seasonal produce. He believes in slow food and locally sourced ingredients and when he’s not at the stove or in the garden, you’ll find him experimenting with pickling and preserving.
