Recipe from Adam Stokes, of Adams Restaurant.
Ingredients (serves 4)
1kg Ripe Cherry Tomatoes (get the best you can)
10g Sea Salt
15g Red Basil
6 spears of Green Asparagus
20 small Carrot balls
8 mini Cucumber Flowers
Small leaves of Red Basil
In a food processor blend the cherry tomatoes, sea salt and red basil until just broken up - 10 seconds maximum.
Transfer this into a double muslin cloth and hang in the fridge, over the next hour a crystal clear liquid will drip through and collect all the contents in a bowl.
In a pan of boiling water cook the carrot balls and asparagus till tender. Cool immediately in ice. Slice the asparagus into small pieces.
Present in a bowl and garnish with the cooked mixed vegetables, add the red basil leaves, cucumber flowers and the micro cucumbers too.
Enjoy on a sunny afternoon with a glass of cold Spanish Albarino or Provence Rose.