Chef/owner Dario Pineda-Gutierrez,
Cafe Dario
Ingredients
Vichyssiose
10 garlic cloves
1 medium white onion, diced
1/2 cup sweet white wine
4 Haas avocados, ripened
1 can coconut cream
12 Roma tomatoes, peeled and seeded
1 tsp roasted cumin seeds
juice of 1 lemon (reserve zest)
2 Tbsp lime cordial
1/2 jalapeño or serrano pepper
salt and pepper to taste
Garnish
1 can hearts of palm, drained and sliced
1 cup fresh pineapple, finely diced
2 Tbsp unsweetened flaked coconut, toasted
zest of 1 lemon
Method
- Preheat oven to 425°F. Line a small pan with foil. Add garlic, onion and white wine. Bake in oven for 20 mins. Remove, cool.
- Place all soup ingredients including garlic and onion in food processor, run until smooth.
- Cover and refrigerate for a minimum of 2 hrs.
- Divide among 6 bowls, garnish and serve.
Yield 6 servings
Related
Chef/owner Dario Pineda-Gutierrez, Cafe Dario Ingredients Prawns Bourgignon 2 Tbsp butter 6 garlic cloves 1/4 onion, diced 1 can escargots, use 12 snails 8 medium-sized mushrooms, diced 1/2 oz Pisco…
Read More
Chef Dario Pineda-Gutierrez, Café Dario An unusual combination of sweet fruit and salty cheese, this dessert is similar to a traditional Colombian snack. Chef Dario picks up guava paste at…
Read More
Chef Dario Pineda-Gutierrez, Café Dario Firm, green-skinned mangoes offer tart contrast to the sweet berries and herbaceous dressing. Basting the duck adds dimension to this hearty salad. Ingredients Dressing 1/4…
Read More
Chef Dario Pineda-Gutierrez Café Dario Mole sauce is famously complex thanks to a lengthy ingredient list. However, the richness and bold flavour makes it well worth the effort. Mexican chocolate…
Read More
Chef Dario Pineda-Gutierrez, Café Dario A creative re-interpretation on surf and turf, this pretty appetizer combines the freshness of fruit and seafood with the richness of lamb and chocolate. Pisco…
Read More
Related
