Smoked Gazpacho, Grilled Beetroot and Minced Beef Tartare and Tomato Ciabatta

First sift the flour into a bowl. Put the water in a small bowl and crumble the yeast in the warm water, add the sugar and stir everything well. When the yeast has dissolved, add this mixture to the flour and stir gently with a fork so that a mushy pre-dough is formed. Leave this covered for a short time.

Meanwhile, "de-oil" the tomatoes on paper towels and chop them finely. Add to the pre-dough mixture together with the salt and oil and immediately use the dough hook of a hand mixer to make a smooth dough. Cover the dough and let rise in a warm place or in a warm water bath for about 45 minutes.

Then remove the dough from the bowl and shape it into a long rolling pin on a well-floured work surface. Cover again and let rise for another 20 minutes. In the meantime, preheat the oven to 200 ° C top / bottom heat. Dust the ciabatta thinly with flour and bake in the preheated oven for about 20-25 minutes.

For smoking, first soak the smoking chips in lukewarm water for at least 30 minutes. Then peel the cucumber, core the tomatoes and peppers and cut all three ingredients into large pieces. Roughly cut the shallots and garlic and put them together with the cucumber, tomato and bell pepper in an aluminum dish, which should be lined with baking paper.

Spread the vegetables on top, add olive oil and mix everything thoroughly. Now preheat the grill for indirect grilling at 120–140 ° C and in the meantime prepare the garnish. To do this, core the cucumber, both peppers and tomatoes and cut into small cubes.

Take the smoking chips out of the water bath, drain them and place them in the smoking box (gas grill) or distribute them directly on the embers. Now place the aluminum dish with the vegetables on the indirect zone of the grill and close the lid of the grill. The smoking process takes approx. 20-25 minutes (for a more intense smoke aroma, let it smoke twice as long).

Remove the vegetables from the grill and put them together with the vegetable stock, toast, sherry vinegar, salt, sugar and Tabasco in a blender and mix until you have a creamy soup. Chill the soup until ready to eat.

First cut the beetroot into very small cubes and then chop the chervil. Put all ingredients, except for the clarified butter, in a bowl and mix to a tartar mass. Then season with salt, pepper and cayenne pepper. Divide the mass with a serving ring (7.5 cm diameter) into portions of 105 g and shape into turrets. The tartare should be about 4–4.5 cm high.

Prepare the grill including a ceramic grill plate (if available) for direct grilling at 220–240 ° C. Then grease the grill plate with clarified butter, put the tartar towers on top and grill on one side for about 3 minutes with the lid open.

Remove the tartar towers from the grill and place on a plate. Divide the gazpacho on plates and arrange the tartare with the grilled side up in the middle of the soup. Decorate with the chopped vegetables (garnish) and serve with a slice of the tomato ciabatta.