- Recipes
- Tom Aikens' Cherry Tomato Gazpacho
Tom Aikens' Cherry Tomato Gazpacho
Spanish-
6 serving
Prep time:
Cook time:
Serves: 6
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Ingredients
- 2½ kg cherry tomatoes
- 80g coriander, roughly picked
- 250g basil, roughly picked (150g for the basil oil, the rest for gazpacho)
- 110g icing sugar
- 300ml olive oil, (200ml for the gazpacho, 100ml for the basil oil)
Method
Step 1
For the gazpacho, combine all of the ingredients (except the basil) with 200ml of the olive oil and crush with your hands into a pulp.
Step 2
Place the mix into a blender, blend on a high-speed until smooth and pass through a fine chinoise - making sure to extract as much of the liquid as possible.
Step 3
To complete the gazpacho, pour some of the strained soup back into the blender, pulse on a medium setting and add the remaining olive oil in a slow steady stream until fully incorporated. Transfer to the fridge to cool.
Step 4
For the basil oil, place the basil into a pot of boiling water for 30-45 seconds, drain and refresh in ice cold water.
Step 5
Once the basil has completely cooled, squeeze the basil to remove as much water from the leaves as possible. Roughly chop the leaves and place in a blender with the remaining 100ml of olive oil. Blend on a high speed, slowly adding the remaining oil until smooth. Pour into a small bottle or jar and refrigerate.
Step 6
To serve the gazpacho, pour the gazpacho into bowls and garnish with a little more basil oil, basil cress or small basil leaves and some slices of tomato.
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