Cold roasted tomato soup, goat cheese cream, avocado cous cous and perfumed mushrooms

Eugenio Melo, manager and chef of Banquete Factory, uses the entire mychef professional kitchen range to prepare one of his most praised recipes

Cold roasted tomato soup, goat cheese cream, avocado cous cous and perfumed mushrooms - mychef

Ingredients (4 comensales)

For roasted tomato soup

1 kg. ripe tomatoes

50 cc. olive oil

1 clove of garlic

40 g. blond sugar

10 g. fresh thyme

For the cous cous of fresh avocado

100 g. cous cous

50 g. avocado

100 cc. vegetable stock

For infused mushrooms

100 g. paris mushrooms

50 cc. herb-scented poultry broth

30 cc. olive oil with garlic

For goat cheese cream

50 g. fresh goat cheese

80 g. white sauce

30 cc. semi whipped cream

30 g. cream cheese

Cooking settings

For roasted tomatoes

  • Mode: convection
  • Temperature: 135 ºC
  • Humidity: 0%.
  • Time: 5 hours

For mushrooms

  • Mode: convection
  • Temperature: 240 ºC
  • Humidity: 0%.
  • Time: 4 min


Roasted tomato soup

First, cut the tomatoes in halves and prick them with a lace. Next, sprinkle with olive oil, add thin slices of garlic, blond sugar and fresh thyme. Once they are ready, place them in a Gastronorm tray to cook them in the mychef oven in convection mode, at a temperature of 135 °C for 5 hours. When they are gently roasted, we will liquefy them, sift and rectify with salt.

Avocado cous cous

To prepare the cous cous, we will hydrate it with the seasoned vegetable broth and just before serving it, we will add the avocado brunoise plus the coriander purée. Sprinkle with olive oil and separate the grains with a fork. 

Infused mushrooms

Preheat the mychef oven to 240 °C. Place the mushrooms in thick slices on a tray painted with olive oil and leave to cook for 4 minutes. Once out of the oven, we will take them to the mychill blast chiller to lower their temperature for 20 minutes.

At the end of this time, introduce the mushrooms to a vacuum bag next to the broth of bird perfumed with herbs and olive oil with garlic. Vacuum seal with iSensor to make a quick infusion. Reserve this vacuum bag for at least 3 hours at refrigeration temperature.

Goat cheese cream

On a white sauce or hot bechamel sauce, add the grated fresh goat cheese. Mix in a wrap-around way with the semi whipped cream and the cream cheese at room temperature. Little by little, add the ingredients gently so that the sauce is aired. Finally, chill it in the mychill blast chiller for 30 minutes and keep it refrigerated until it plate.



Place a cous cous base in a deep dish, making a hole in the center to pour the roasted tomato soup. Place the infused mushrooms, the goat cheese cream and complete it with fresh tomatoes, sprouts and olive oil.

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