A couple of days ago I tasted a tomato, chilli and ginger confit in a soup and I wanted to try to replicate the confit myself. Not having at hand all the ingredients I think were in the soup I opted for another one… a liquid guacamole in fact ;-). This recipe takes a little more time but only because of the confit, but it’s still very easy to do.
- vegetable stock
- sour milk
- olive oil
- prepare a concassé of tomatoes and chillies, put it in a pan, cover with olive oil and let it simmer gently until tender (it’ll take about 20-25 minutes);
- blizz the avocado with some sour milk and vegetable stock and season;
- pour in a bowl, add a coffee spoon of the confit and drizzle a little bit of the oil around the bowl;
- add a few leaves of coriander, add a little bit of maldon salt and serve.