An exotic combination of flavours make this summer soup a standout. From The Grill at The Dorchester for Taste of London.
1. Wrap ½ of the beetroot in tinfoil. Bake them on a tray on 160°C for 1-½ hours, using a small pastry cutter, cut out 4 fondant-sized pieces. Peel the remaining cooked beetroot, and chop up fairly small.
2. Peel the raw beetroot, chop them up into fairly small pieces and place it in a jug blender with the cooked beetroot, the apple juice and the beetroot juice. Blend until smooth. Pass the liquid through a fine sieve. Sit the gazpacho in a bowl over another bowl of iced water.
3. Season with the salt until it is almost at the point where you feel you cannot put any more in and then add the sherry vinegar, this will almost accentuate the salt. Then add some castor sugar and this will now balance both the flavours. So remember, you want the acidity, you really want the sweetness and the saltiness is in the background.
4. Pass again through a fine sieve and refrigerate. You will probably need to test the seasoning of the gazpacho again once it is fully chilled.
1. Peel the avocadoes and again using the same cutter, cut 4 fondant like shapes out. Coat in a bit of lemon juice.
2. Boil the water and sugar together, blend the trimmings of avocado in the blender until smooth and add the sugar-water solution. Pass through a fine sieve and add the juice and zest from the lime and also the juice from 1 lemon. Place into an ice-cream machine and churn until frozen.
3. Heat a couple of tablespoons of water in a small pan, add the gelatine and a small amount of the vodka, dissolve the gelatine and slowly, add the remaining vodka. Pass the jelly through a fine sieve into a small container and set in the refrigerator for a couple of hours.
4. Pour the soup it into 4 chilled bowls, place in all the fondants, spoon in the vodka jelly and spoon in the avocado sorbet, dress with a few leaves of coriander cress.
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Recipe © courtesy of The Grill at The Dorchester, London
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