Contributed by: Chef Brandon Weiler
At the time I first served this dish it was inspired by Charley Trotter, it seems to work well in the warm climates we constantly find ourselves in. The secret is all in the tomato water, if you can get all that red out you are left with the pure flavour of the tomato, lightly seasoned from the salt.
I often add shaved slices of conch to this dish while in the Bahamas. This was served in Compass Cay. The specialty vegetables in this dish are from The Chefs’ Garden in Huron OH, were were picked and flown to me in Eleuthera Bahamas within 24 hours of being in the ground. One of the many perks of our job! They will ship anywhere and the facility and website are amazing, just tell Michele I sent you.
15 large ripe tomatoes
1 packet gold memo chives (see note)
1 bunch citrus coriander buds (see note)
2 packs (approximately 40) cucumber blossoms
1 ripe avocado diced and nailed with lime juice to prevent browning
2 packs heirloom grape tomatoes halved
5 Persian cucumbers diced
Juice of 1 lime
1 tsp toasted whole cumin seed
Salt and pepper
This is a simple and at the same time long process. Place rough-chopped tomatoes in a Cuisinart with a nice pinch of sea salt and pulse only until it is chunky, not completely pureed (about six to seven blasts). You’ll need to do this in three to four batches.
Next, pour the tomato into a cheesecloth-lined fine strainer. Gently fold the corners of the cloth inward to form a ball with the tomato ‘sauce’. Do this very gently and allow the clear liquid to slowly come through into a saucepan. This can take a while but it’s worth it. When you finish you will have a pot with mostly clear liquid and inevitably some red fibrous tomato.
Put it on a gentle heat and add the toasted cumin - simmer until all those impurities rise to the surface - skim it and strain it through cloth one more time. Keep in the fridge nice and cold until ready to serve. This can be made ahead of time.
Line up as many bowls as you have guests, glass is great for this. Pre-place the tomato, avocado, cucumber blossoms, cilantro buds, and conch if you’ve got it. When ready to serve, simply pour tomato water over the bowls and top with gold memo chives or garnish with lime wedges.