For 5 people
5 tomates Green Zebra
For the rawzarella
100 g activated cashew nuts
1⁄2 clove of degermed garlic
1 tbsp. to c. unrefined salt
4 tbsp. to c. blond psyllium powder
10 ml of unpasteurized cider vinegar
140 ml of filtered water
50 ml of filtered water for freezing
3 g d’agar-agar
For the tomato sauce
the flesh of 5 tomatoes
6 sprigs of basil
1⁄2 clove of degermed garlic
3 pinches of unrefined salt
10 ml lemon juice
10 ml d’huile d’olive
Remove the tops of the tomatoes using a paring knife and reserve them for dressing. Carefully scoop out the tomatoes with a spoon and reserve the flesh in a bowl for making the sauce.
For the rawzarella: mix all the ingredients except the agar-agar with the 50 ml of water in the blender bowl, until you obtain a smooth and homogeneous texture. In a small saucepan, bring the water with the agar-agar to a boil, stirring with a whisk until a gel forms.
Add the gel to the blender bowl and mix again quickly. Pour the mixture into a container, cover and refrigerate for 20 minutes.
Prepare the tomato sauce: combine all the ingredients in the blender bowl and mix to obtain a homogeneous sauce. Pour the sauce into a container and set aside in the refrigerator.
Cover the bottom of the plate with tomato sauce. Garnish the tomato with rawzarella, close with the cap and center it on the plate. Draw a few dots of olive oil on the sauce using a spoon or pipette.
