Tom Aikens' Cherry Tomato Gazpacho
By Great British Chefs
Published on 27 April 2022
A summer soup worthy of a hot, sweltering day. The quality of the cherry tomatoes will make or break this enticing dish, while the quantity of icing sugar used should depend on the sweetness of your cherry tomatoesTime and servings
1 hr 15 minsTotal time
6Servings
1 hr 15 minsPrep time
Ingredients
- 2.5 kg of cherry tomatoes
- 80 g of coriander, roughly picked
- 250 g of basil, roughly picked (150g for the basil oil, the rest for gazpacho)
- 110 g of icing sugar
- 300 ml of 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.