Tomato and strawberry gazpacho à la Sa Sal
PHOTO Anna Brauns, Gunnar Knechtel
Mario Hekke has been cooking for over 20 years, since 2002 in his own restaurant Sa Sal in Porto Cristo. He only has tomato dishes on the menu during the summer season, because "that's when they taste best". The fruit comes from his own kitchen garden and orchard, which he planted in a friend's vineyard in the hinterland.
Sa Sal recipe for tomato and strawberry gazpacho
Mario only uses tomatoes for his gazpacho in summer and from his own garden.
Recipe for 4 people
- 4 ripe tomatoes
- 12 strawberries
- 20 large basil leaves
- 1 deseeded chili (fresh)
- to taste:
Sugar, water, vinegar & salt
Preparation:
Wash and clean the tomatoes, strawberries, basil & chili and blend everything finely, season with sugar, water, vinegar & salt.
Sa Sal Original recipes from Mallorca for our isla Readers
Tomato croutons
- 250 g bread from the day before
- 250 g onions
- 6 garlic cloves
- 1 sprig of rosemary
- 1/2 teaspoon allspice d'Espelette
- 1 tablespoon tomato puree
- 1 tomato
- 20 basil leaves
Preparation:
Tear the bread into small pieces, place on a baking tray and dry slightly in the oven (90° C). Sauté the onions and garlic with butter in a pan, add the sprig of rosemary, chop the tomato and add to the pan. Cook until soft. Season with piment d'Espelette and stir in the tomato purée. Add the basil leaves at the very end. Blend everything. Add the dried bread to the pan and mix lightly. The bread should absorb the stock. Remove the pieces of bread from the mixture and place on the prepared tray. Dry the croutons in the oven for 2 hours at 90° C.
Basil gel
- 1/2 pot basil
- 200 ml water
- 1 level tablespoon of sugar (to taste)
- 2 g agar agar
Preparation:
Bring the water, sugar and agar agar to the boil, stirring with a whisk, add the basil at the end and leave to infuse. Mix everything and leave to cool, it will become a firm jelly. Blend again to make it creamy.
Arrange with a piping bag or spoon (4-5 dots/drops). The gel will keep for approx. 4 days in the fridge.
Dried tomatoes
- 4-8 cherry tomatoes
Preparation:
Cut off the top and bottom of the tomatoes so that they stand on a baking tray, then marinate with salt, pepper, a little sugar and olive oil. Dry in the oven at 90° for 2 hours.
In addition:
- Cut 20 g feta cheese into small cubes or crumble
- 2 strawberries, finely diced
- small, fresh basil leaves
Optional:
- Edible flowers, e.g. wild onion blossom
Dressing:
Arrange 4-5 tomato bread croutons, 1-2 dried tomatoes, 5-6 drops of basil gel, feta cubes and strawberries to taste on the empty soup plate. Gazpacho is added at the table.
Regional products
and
Upscale Mediterranean cuisine
Sa Sal - Porto Christo
Update 2020:
Unfortunately, the Sa Sal restaurant was closed in 2020.
The owner and gourmet professional chef Mario Hekke has opted for a more mobile life and has been working as a private chef ever since.
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