chilled cucumber soup with avocado foam & buttermilk snow

By: Chef Andreas Caminada posted Jul 03rd 2017 11:16AM

1          (each) cucumber and tomato, chopped
½         (each) shallot, peeled and
            Salt and freshly ground white pepper, to taste
            A few drops of white balsamic vinegar
            Fresh basil, tarragon and coriander, for marinating
50g      yoghurt

Avocado Foam
140g     yoghurt
20g       brown sugar
16g       avocado pulp
60ml     lime juice
20ml     olive oil
1           gelatine sheet, bloomed

Buttermilk Snow
300ml   buttermilk
50ml     full-fat milk
1           lime, zested
             A pinch of sugar and salt
             Chive and sour-cream powder, for scattering
             Marinated avocado pieces, for topping
             Vinegared cucumber strips and herbs, for garnishing
             Cucumber granite, for topping  
             Powdered dill, for dusting
 

ŸMix the chopped cucumber, tomato, shallot and green pepper in a mixing bowl. Season to taste with salt and freshly ground white pepper. Add a few drops of white balsamic vinegar, add in the fresh herbs and marinate for about 30 minutes. Transfer the marinated cucumber mixture into a food processor and pulse until smooth. Pass the cucumber purée through a sieve and thenfold in the yoghurt. Adjust seasoning and keep chilled the cucumber soup.
 
ŸFor the avocado foam: Place all the ingredients into a food processor and pulse until smooth. Season to taste with salt and freshly ground white pepper. Transfer the mixture into a soda siphon and attach with two N2O capsules and store in a cool place.
 
For the buttermilk snow: Whisk buttermilk and full-fat milk in a canister. Season to taste with lime zest, a pinch of sugar and salt. Transfer the buttermilk mixture into a Pacojet beaker and freeze.
 
Scatter the chive and sour-cream powder onto each serving plate and top with marinated avocado pieces. Garnish with vinegared cucumber strips and herbs. Add in the frozen buttermilk snow, top with cucumber granita and dust with powdered dill. Discharge the avocado foam over and pour in the chilled cucumber soup. Serves 4

 

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