Gazpacho Verde Picante (Spicy Green Capsicum Soup with Piquillo Mousse)
A sumptuous soup for the summer, served with a fresh dash of chardonnay vinegar.
1 small baguette (1–2 days old preferably)
2 Tbs extra-virgin olive oil
Salt and pepper
1 garlic clove, peeled
2 large eggs
20 green beans, trimmed and tailed
4 small tomatoes (fresh, semi-dried or confit)
4 small kipfler potatoes, boiled and sliced into discs
4 tsp small capers
1 red onion, cut into 5mm rings
200mL olive oil
40mL sherry vinegar
4 x 100g fish fillets (tuna, red mullet or kingfish)
4 Tbs baby rocket or other desired green leaves
1 lemon, halved
Preheat the oven to 180 C. Slice the baguette into 1cm thick slices and lay on a flat baking tray. Brush with olive oil and sprinkle with salt. Bake for 5–6 minutes, then remove from oven and rub slices with the garlic clove.
Put the eggs in a saucepan, cover with water and bring to the boil. Take out after 6 minutes, when the yolks will still be soft. Set aside and keep warm.
Place another pan on the stove, fill with 2 litres of salted water and bring to the boil.
Add the beans and blanch for 2 minutes. Remove beans and refresh by placing in iced water for 2 minutes, until cold.
In a stainless steel bowl combine the croutons, tomatoes, beans, potatoes, capers, onion and olives, season well.
In a separate bowl or jar, mix the 200mL olive oil and sherry vinegar well.
Preheat a non-stick pan over medium heat. Season the fish and brush with more olive oil. Reduce heat low, place the fish skin side down in the pan and cook for 2–3 minutes. Turn fish over and cook for a further minute.
Toss the salad together with the dressing. Separate into four shallow bowls.
Peel eggs carefully, cut in half, season them and arrange on top of the salad. Scatter baby rocket or desired green leaves over and serve with a wedge of lemon on the side.
Credits: Adapted From Bluestone Restaurant
Photo Credits: Tara Fisher