Green Tomato Gazpacho with Smoked Corn, Avocado and Shiso

Here’s a recipe to set your tastebuds alight – Green Tomato Gazpacho with Smoked Corn, Avocado and Shiso recipe.

Serves: 4

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.