Cherry tomato gazpacho
Tom Aikens shares his simply brilliant cherry tomato gazpacho recipe flavoured with coriander and basil. A perfect gazpacho recipe for a summers day
- Total:
Ingredients
- 2 ½kg cherry tomatoes
- 80g of coriander, roughly picked
- 100g of basil, roughly picked
- 110g of icing sugar
- 40g of sea salt
- 5g of black pepper, ground
- 400ml of olive oil
- 150g of basil, roughly picked
- 250ml of olive oil
- 6tomatoes, sliced into eighths
- 1handful of basil leaves
Instructions
Step 1
For the gazpacho, combine all of the ingredients (but only 200ml of the olive oil) and crush with your hands into a pulpStep 2
Place the mix into a blender, blend on a high-speed until smooth and pass through a fine sieve - making sure to extract as much of the liquid as possibleStep 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. Incorporate with the rest of the gazpacho and transfer to the fridge to coolStep 4
For the basil oil, place the basil into a pot of boiling water for 30-45 seconds, drain and refresh in ice cold waterStep 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 100ml of the olive oil. Blend on a high speed, slowly adding the remaining oil until smooth. Pour into a small bottle or jar and refrigerateStep 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 the slices of tomato