Wikipedia describes Gazpacho as, 'a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities.'
Last night, we served gazpacho with the added twist of basil sorbet, an idea stolen from Tom Kitchin's book, From Nature to Plate. The sorbet tasted wonderfully fresh, and worked well with the chilled tomato and cucumber base of the gazpacho.
We followed the soup with a salmon fillet, confited in olive oil and acompanied by fennel, pea mousse and prawns. Salmon cooked this way takes on a wonderful flavour from the oil and have a unique texture thats difficult to describe in words alone!
Vegetarians were not left wanting with the lovely fennel, pea and tomato risotto.
The sweet consisted of pistachio and olive oil cake, served with roasted strawberries and rhubarb sorbet; another wonderful creation from the Pembroke kitchens!