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Green tomato gazpacho with smoked corn, avocado and shiso

Yields1 Serving

Green Tomato Gazpacho with Smoked Corn Avocado and Shiso.jpg

 1kg ripe green tomatoes
 2 cloves garlic
 1 Spanish onion (peeled)
 1 green capsicum
 1 telegraph cucumber (peeled)
 1 slice of sourdough bread
 50ml sherry vinegar
 2 egg yolk
 250ml olive oil
 1 avocado
 1 punnet baby shiso
 1 cob of corn (blanched for 25 mins)
 100g hickory wood chips
 Salt and pepper to taste

To smoke corn, place wood chips in a frying pan over medium heat and allow to smoke lightly.


Place pan and corn inside sealed box or smoker.


Leave to infuse for 20 minutes, de-husk corn from the cob and set aside.


To make gazpacho place all ingredients except olive oil, egg yolks, avocado and shiso in a blender until blended smooth.


Set aside for 5 minutes. Re-blend gazpacho with egg yolks and slowly add olive oil until emulsified. Add salt and pepper to taste.


Spoon pieces of avocado into a bowl and add corn and shiso. Drizzle with olive oil and season well.


Place avocado, corn and shiso mix in the centre of a bowl.


Pour in gazpacho around the bowl and finish with a small drizzle of olive oil.