This soup is punctuated by an island of seafood
1. Heat the oil in a saucepan, add the roasted peppers, tomatoes, shallots and herbs. Sauté for about 5 minutes, stir and cover the pan, leaving to cook gently for 10 minutes.
2. Uncover the pan, remove the thyme and bay leaf. Stir in the tomato juice and cream, season well and allow it to cool. Blend in a food processor until smooth, and pass through a sieve using the back of a ladle. Chill for at least 2 hours.
3. Check the shellfish for any shell or cartilage.
4. Mix the apple and lettuce in another bowl.
5. Beat the mayonnaise, tomato puree, tabasco, half the lime juice and seasoning. Mix some of it with the shellfish, sufficient only to hold it together.
6. Crush the avocados with a fork and mix with the remaining lime juice. Add the apple and lettuce mix, stir lightly and season.
7. Check the chilled soup again for seasoning.
8. In the middle of the serving bowls place a 5cm ring mould. Place avocado and lettuce mix at the bottom, some shellfish over this and top with some of the mayonnaise sauce. Lift the mould carefully.
9. Pour the soup around the stack and drizzle with some olive oil.
This recipe is from 'A Chef For All Seasons' by Gordon Ramsay (Quadrille, £14.99, paperback) and is available in all good bookshops.
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