Chilled Tomato Soup, Almond Milk And Grape And Mozzarella Crostini

by Chef Claudio Aprile

Introduction by James Chatto:
An innovative artist, Claudio Aprile continues to wow Toronto diners. Whether drawing on his Latin culinary heritage or the avant-garde notions of molecular gastronomy, his menus are always a most delicious adventure. “September gives me a tremendous amount of inspiration and urgency,” says Claudio. “It is one of the most exciting months in the culinary world. Sun-ripened tomatoes are peaking and in great abundance, but only for a short time. The race is on in my kitchen to get nature’s gifts onto the menu before the textures and flavours fade.”

Claudio peels the grapes for his crostini but it is optional.

Tomato Soup:
8 cups chopped yellow tomatoes
1/2 cup chopped shallots
1 tsp chopped garlic
1 cup chopped Asian pear
1 tsp saffron threads, steeped for 10 minutes in 1/2 cup warm unseasoned rice wine vinegar
1 cup chopped celery
1 cup chopped yellow pepper
1/2 cup chopped fennel
1 cup chopped, peeled cucumber
10 Thai basil leaves, chopped
1/2 cup extra virgin olive oil
1/2 tsp smoked paprika
Juice and grated rind from one lemon
Sea salt to taste

Almond Milk:
1 cup blanched almonds
1 cup mineral water
Salt to taste

Grape and Mozzarella Crostini:
8 slices pumpernickel bread, cut into 1 x 2 x 1/2-inch pieces
2 tbsp olive oil
2 balls bocconcini
12 seedless green grapes, cut in half
8 sprigs watercress
Salt to taste

Place all the soup ingredients into a food processor and blend on high speed until smooth.

Strain, chill and reserve.

Place almonds, water and salt into a blender or food processor and blend on high speed until smooth.

Strain through a fine mesh strainer, chill and reserve.

Preheat oven to 350 F.

Brush bread with olive oil and bake for 5 minutes or until crisp.

Remove bread from oven and reserve.

Cut each mozzarella ball into 4 equal slices.

Place one slice of mozzarella cheese onto crostini and top with grapes.

Garnish crostini with watercress and salt.

Divide soup between 8 chilled bowls.

Pour 2 tbsp almond milk on top of the tomato soup and drizzle with extra virgin olive oil.