Bella Vista Restaurant
Four Seasons Resort, The Biltmore
Santa Barbara, California
Ingredients: 2 Red Heirloom Tomatoes (Brandywine) 2 Yellow Heirloom Tomatoes 5 French Shallots 1/4 cup Extra Virgin Olive Oil 2 large stems Basil Salt and Pepper Water from 1 Thai coconut 1 tbsp powdered lecithin 1 oz rainbow micro greens
In 2 separate pans separate the red and yellow tomatoes Slice up the shallots and basil and spread evenly over both pans of tomatoes Drizzle olive oils over the tomatoes. Roast in a 375°F oven for 20 Minutes Remove the pans of tomatoes and allow to cool ass the contents of each pan through a juicer first the yellow then the red Season both soup purees with salt and white pepper Place both red & yellow soups into pour spout jugs & refrigerate for 2-4 hours When plating the soup pour both color soups simultaneously slowly into opposite ends of the soup bowl
To garnish mix the lecithin into the coconut water and froth with a wisk. Allow 20 second for the bubble to set on top and skin off a small bit of foam for the center of the soup Place a small amount of the micro greens in the middle to garnish.
Serves 5 people.