Cherry tomato gazpacho

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
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  1. Step 1

    For the gazpacho, combine all of the ingredients (but only 200ml of the olive oil) and crush with your hands into a pulp
  2. Step 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 possible
  3. 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. Incorporate with the rest of the gazpacho and transfer to the fridge to cool
  4. 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
  5. 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 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 refrigerate
  6. 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 the slices of tomato