Chilled Isle of Wight Tomato Soup, Acidulated Watermelon, Goats Cheese Ice Cream

This dish of Chilled Isle of Wight Tomato Soup, Acidulated Watermelon, Goats Cheese Ice Cream from Lisa Goodwin-Allen is stunning. It is a really special dish to serve up when you want to impress!

Ingredients

Chilled Isle of Wight Tomato Soup

500g Red Baby Isle of Wight plum Tomatoes
60g Cucumber
60g Piquillo peppers (in a tin)
50g Olive oil
500g Tomato juice
5g Smoked Salt
5g Worcester sauce
50g Sun Dried tomatoes in oil
25g Dashi Vinegar
20g Fresh lime juice

Goat's Cheese Ice Cream

500g Milk
250g soft Goats Cheese
50g Glucose powder
75g Milk powder
25g Sugar
5g Maldon Salt

Acidulated Watermelon

200g Watermelon
2 tsp Honey
½ Lime
Pinch Maldon Salt

Garnish

Fine diced tomato concasse
Fine diced cucumber
Onion tuile
Burnt onion oil (Scorched Onion Oil: 500g thinly sliced scorched onions, 1ltr Rapeseed Oil)

Method

Print Recipe

To make the chilled tomatoes, place all the ingredients into a large tray and leave to macerate at room temperature for at least 1 hour
Place into the blender, blend until smooth and pass through a fine sieve
Pass again through a fine sieve – this time tapping instead of pushing.
Check seasoning. Served chilled.
To make the goat’s cheese ice cream, put the milk, glucose powder, milk powder and sugar into a pan and bring to the boil, whisking continuously until all dissolved and its boiled, remove from the stove and leave to cool.
Once cool, blend in the goat’s cheese and maldon salt.
Place it into an ice cream machine and churn.
For the watermelon, cut the watermelon into small size dice.
Place into a bowl, add the honey and squeeze over the lime juice and season with a pinch of maldon salt.
To make the onion oil, place it all into a vacpac bag and cook at 65°C for 6 hours. Leave to cool.
When ready to serve, plate the cold tomatoes into a dish, followed by the melon, goats cheese and top with the garnishes.