Cherry tomato gazpacho

Cherry tomato gazpacho

A simple tomato gazpacho recipe from Tom Aikens which relies on a healthy amount of good quality cherry tomatoes and fragrant herbs like basil and coriander to infuse the gazpacho with oodles of flavour. This is a great summer recipe to serve as part of any dinner party.

TA

www.greatbritishchefs.com

Serves 6
Estimated Time: 31:45
Easy
Starter
Spain

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Ingredients

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Method

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1

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Take a large bowl

Cherry tomato gazpacho

00:30

2

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Add 2.5kg of cherry tomatoes

Cherry tomato gazpacho

00:30

3

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Add 80g of fresh coriander

Cherry tomato gazpacho

00:30

4

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Add 100g of basil

Cherry tomato gazpacho

00:30

5

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Add 110g of icing sugar

Cherry tomato gazpacho

01:00

6

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Add 40g of salt

Cherry tomato gazpacho

00:20

7

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Add 5g of black pepper

Cherry tomato gazpacho

00:20

8

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Add 200ml of olive oil

Cherry tomato gazpacho

00:20

9

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Crush with your hands until a pulp

Cherry tomato gazpacho

03:00

10

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Place the mix into a blender

Cherry tomato gazpacho

02:00

11

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Blend on high-speed until smooth

Cherry tomato gazpacho

02:00

12

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Pass through a fine sieve until all the liquid is extracted, making sure to extract as much of the liquid as possible

Cherry tomato gazpacho

02:00

13

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Pour some of the strained liquid back into the blender

Cherry tomato gazpacho

01:00

14

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Blend on medium-speed and add the remaining olive oil in a slow steady stream until fully incorporated

Cherry tomato gazpacho

02:00

15

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Incorporate the blended mixture with the rest of the liquid

Cherry tomato gazpacho

01:00

16

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Transfer to the fridge to cool

Cherry tomato gazpacho

01:00

17

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Bring water to the boil in a medium saucepan

Basil oil

02:00

18

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Add 150g basil for 45 seconds

Basil oil

00:45

19

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Drain and refresh in ice cold water

Basil oil

02:00

20

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Once cooled, squeeze basil until all liquid is extracted

Basil oil

02:00

21

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Roughly chop basil

Basil oil

02:00

22

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Blend chopped basil with 250ml olive oil, adding the oil slowly

Basil oil

02:00

23

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Pour into a jar or bowl and refrigerate basil oil

Basil oil

01:00

24

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Pour gazpacho into bowls

Cherry tomato gazpacho garnish

01:00

25

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Garnish with basil oil, basil cress or small basil leaves

Cherry tomato gazpacho garnish

00:30

26

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Garnish with sliced cherry tomatoes

Cherry tomato gazpacho garnish

00:30

Take a large bowl

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Add 2.5kg of cherry tomatoes

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Add 80g of fresh coriander

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Add 100g of basil

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Add 110g of icing sugar

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Add 40g of salt

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Add 5g of black pepper

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Add 200ml of olive oil

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Crush with your hands until a pulp

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Place the mix into a blender

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Blend on high-speed until smooth

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Pass through a fine sieve until all the liquid is extracted, making sure to extract as much of the liquid as possible

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Pour some of the strained liquid back into the blender

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Blend on medium-speed and add the remaining olive oil in a slow steady stream until fully incorporated

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Incorporate the blended mixture with the rest of the liquid

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Transfer to the fridge to cool

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Bring water to the boil in a medium saucepan

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Add 150g basil for 45 seconds

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Drain and refresh in ice cold water

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Once cooled, squeeze basil until all liquid is extracted

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Roughly chop basil

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Blend chopped basil with 250ml olive oil, adding the oil slowly

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Pour into a jar or bowl and refrigerate basil oil

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Pour gazpacho into bowls

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Garnish with basil oil, basil cress or small basil leaves

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Garnish with sliced cherry tomatoes

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