METHOD
For the marinade of the tomatoes, we are going to ferment some of them for a week and keep the water. Then we mix the water with Macho vinegar, olive oil, basil and lime.
For the pepper almond soup (ajoblanco), we fried the green peppers and take the seeds out.
Then we mixed it with almonds, bread, water, olive oil, vinegar and salt with the help of the Thermomix to get a nice, tasty soup.For the lime mayo, we just need to mix some common mayo with lime juice.
For the green oil, we mixed at 100° olive oil with spinach and parsley.
Now to finish the plate, we cut the tomatoes nicely and let in the marinade for 5 min. We put some soup on the bottom, then bring the tomatoes and some nicely cut avocado cubes. On top we make zig zag with the mayo lime, finishing with some salt and the green oil.
RECIPE INFORMATION
Serves: 2
INGREDIENTS
Canarian Macho Vinegar
Tomatoes
Olive oil
Parsley
Lime
Green peepers
Almonds
Bread
Basil
Spinach
Avocado
Allergens highlighted in bold.
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