Super Duper Fresh Tomato Delight

I came up with this dish wanting to make a starter which was super refreshing, and ideal to serve on a hot summer day.

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This is a real crowd-pleaser, with loads of fun elements to it and a little hidden surprise under the tomatoes. My other half deemed it to be one of the best things I’ve ever made, which I guess is saying a lot – but you can judge for yourselves!

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RECIPE

▪ Type: Vegetarian (can be made vegan if using vegan cream cheese)

▪ Approx. Preparation time: 10 mins

▪ Approx. Cooking time: 10 mins

▪ Approx. Cooling time: 20 mins in the freezer

▪ Serves: 2

Ingredients

  • 3 ripe tomatoes
  • Two tablespoons luxury cream cheese
  • 4 asparagus
  • Green stems from three spring onions
  • Some olive oil, to dash and stir fry
  • Salt, pepper and paprika to season
  • Balsamic vinegar to dot around at serving time
  • A small handful fresh Greek basil

Preparation steps

  1. Boil the tomatoes for five mins
  2. After the five minutes, take the tomatoes out of the water. Remove the peel (it should slide off on its own)
  3. Cut and smash the tomatoes into a rough purée
  4. Add a dash of olive oil, salt and pepper to taste, and a pinch of paprika. Leave the tomatoes in the freezer to chill until serving time.
  5. Chop the green stalks off the spring onions, and slice them vertically in long bits pieces
  6. Wash the Greek basil leaves and chop them roughly.

Cooking & Assembly Steps

  1. Trim the bottom of the asparagus. Heat some olive oil in a small pan. When the oil is hot, add the asparagus and some salt. Stir well and cook for a few minutes, until the asparagus are cooked through.
  2. At the time of serving, take the tomatoes out of the freezer and adjust the seasoning if needed.
  3. Place a spoonful of cream cheese at the bottom of bowls plates.
  4. Cover the cream cheese with the tomato purée mixture.
  5. Place some spring onion pieces on the top.
  6. Place two asparagus on each plate to form a cross shape.
  7. Sprinkle with Greek basil leaves and finish by rotting around some balsamic vinegar.
  8. Serve right away.

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