For the soup:-
100g roasted sweet piquillo peppers
50ml olive oil
50ml white dessert wine
For the sorbet:-
600g natural yogurt
300g double cream
Garnish: olive oil, lemon verbena, diced cucumber, diced strawberries
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.