Recipe of the day: Roasted tomato and maas gazpacho

A chilled soup that beautifully melds the rich flavours of roasted tomatoes with a unique South African flair.

The star ingredient, maas, is a type of fermented milk that adds a creamy texture and a slight tang, enhancing the overall profile of the dish.

To prepare this dish, ripe tomatoes are roasted until they are charred and tender, allowing their juices to concentrate. Once cooled, they are blended with maas, along with various seasonings and herbs for added depth.

The result is a vibrant, smooth soup that is perfect for warm-weather dining, offering a cooling yet flavourful experience. Serve the gazpacho chilled, garnished with fresh herbs or a drizzle of olive oil to elevate the presentation. Its combination of smoky tomato and the creamy, slightly sour notes of maas makes it a standout dish.

This innovative twist on a classic gazpacho not only showcases South African ingredients but also highlights the versatility of chilled soups in culinary traditions.

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 Ingredients  

• 1 kg ripe tomatoes
• 5 cloves of garlic, peeled
• 1 brown onion, peeled and sliced
• 1 tbsp olive oil
• 2 tsp smoked paprika
• salt and freshly ground black pepper
• 100 g cucumber, peeled and deseeded
• 2 tsp red wine vinegar
• 10 g fresh basil
• 100 ml maas
• 120 g coarsely grated cheddar cheese
• fresh basil leaves, to garnish
• micro leaves, to garnish
• freshly ground black pepper, to garnish

Instructions

Check the soup’s seasoning. Dish into bowls and top with a few fresh basil leaves, micro leaves, and black pepper. Serve with cheddar crisps.

Heat the oven to 190ºC and grease a baking tray.

Quarter the tomatoes and place them in a large bowl with the garlic and onion. Add the oil and paprika. Season well with salt and pepper and toss everything together. Arrange the vegetables on the tray and roast for 45 minutes. Set aside to cool.

Optional step: while the tomatoes are still warm, remove the skins for an even smoother soup.

Place the cooled tomato mixture in a blender with the cucumber, vinegar, and basil. Process until smooth. (A stick blender can also be used.) Add the maas and process to combine. Cover and refrigerate overnight.

Prepare the cheese crisps just before serving. Preheat the oven to 200ºC and line a large baking tray with baking paper.

Divide the cheese into 8 equal piles and arrange these on the tray, allowing space for spreading. Bake the cheese for 8 minutes until fully melted and lightly golden.

Do not let the cheese brown too much. Set aside to cool slightly, then gently lift off the paper and transfer to a plate.

Recipe supplied by: https://www.rediscoverdairy.co.za/