Hunter Food

The Cow Café AT
Gazpacho
6 ripe tomatoes
1 telegraph cucumber
1 green capsicum
2 cloves of garlic
1 cup Hunter Valley
extra virgin Olive oil
1/2 cup white wine vinegar
1 teaspoon salt
Basil Lime Sorbet
1 cup water
1 cup caster sugar
2 cups packed basil leaves
3 tablespoons of fresh lime juice
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Cut a cross at the base of the tomatoes and place in boiling water for 30
seconds to make peeling easier. Peel, remove seeds and dice flesh into
small chunks. Peel cucumber and dice into small pieces.
Finely dice capsicum and garlic. Process all the vegetables in a food
processor, starting with the tomatoes, until you reach a soup-like
consistency.
Add the vinegar and slowly add the oil without stopping the mixer.
Add salt to taste.
Bring water to the boil. Add sugar and stir until dissolved.
Simmer for one minute.
MT BROKE WINES
The Cow Café is located on the edge of the beautiful Mount Broke Wines Vineyard.
It has a large al fresco dining area surrounded by gardens with superb views. At the
Mount Broke Wines Cellar Door you can taste the extensive range of award-winning
wines or try them matched to our menu designed by Jo McNamara. The style of
food is fresh, modern Australian catering also for children and vegetarians.
GAZPACHO WITH BASIL LIME SORBET
Remove syrup from heat and allow to cool.
In a blender, combine basil, lime and syrup and blend until fine. Pour into
shallow metal containers and freeze. After the sorbet starts to crystallise,
stir mixture and replace in freezer. This will break up the ice crystals and
produce a smoother consistency. Repeat a second time.
Serve Gazpacho chilled with a scoop of basil lime sorbet in the centre,
garnish with a basil leaf or flower.
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