Ingredients
(serves six)

For the soup:-

500g strawberries
100g roasted sweet piquillo peppers
150g sugar
50ml olive oil
50ml white dessert wine
50g brioche

For the sorbet:-

600g natural yogurt
300g double cream
100g sugar

Garnish: olive oil, lemon verbena, diced cucumber, diced strawberries

Method

For the soup: blend all the soup ingredients together. Pass through a fine chinois. Chill for a minimum of six hours.

For the sorbet: Mix all the ingredients together. Place in a Pacojet container. Freeze for 24 hours, churning as needed/indicated on Pacojet instructions.

To plate: Pour soup in to a bowl. Place a quenelle of sorbet in the middle, on top of liquid. Pour a little olive oil around and garnish with lemon verbena, diced cucumber and strawberries. Serve.

Simon Hulstone, chef-director, Elephant Restaurant and Bar, Torquay, Devon.

The Elephant Bar and Restaurant >>