Recipe for Gazpacho Dome and Vanilla Tomato Caramel

Gaspacho domes: Open the can of organic peeled tomatoes, take out 1 tomato and transfer the rest with the juice into a blender. Add the peeled cucumber, chopped into pieces, the drained grilled peppers, the basil, a pinch of salt, and the chili pepper.

Blend and transfer the mixture to a saucepan. Add the agar-agar and bring to a boil for 2 minutes. Pour the mixture into silicone half-sphere molds. Let them cool and refrigerate for at least 2 hours.

Tomato caramel with vanilla: Cut the reserved tomato into small dice. Scrape the vanilla pod to retrieve the seeds. Heat the sugar and water in a pan over high heat. As soon as the mixture colors, deglaze with vinegar, add the tomato pieces and the vanilla seeds.

Let it simmer over low heat for 1 to 2 minutes, stirring gently. Transfer it to a bowl and let it cool. Cut the cherry tomatoes in half, add the roughly chopped coriander. Season with salt and pepper and drizzle with a little olive oil.

Unmold the half-spheres onto small plates, arrange the half tomatoes with cilantro around them. Drizzle the dome with a teaspoon of vanilla tomato caramel. Serve very cold!

To finish Tip: For a milder flavor, you can make a gazpacho with fruits. To do this, simply replace the half cucumber with the same weight of watermelon, along with a few strawberries. You can enhance the presentation with tips of mint leaves.