Cherry tomato gazpacho


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Cherry tomato gazpacho

Basil oil

  • 150g of basil, roughly picked
  • 250ml of olive oil


For the gazpacho, combine all of the ingredients (but only 200ml of the olive oil) and crush with your hands into a pulp
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
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
  • 200ml of olive oil
For the basil oil, place the basil into a pot of boiling water for 30-45 seconds, drain and refresh in ice cold water
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
  • 250ml of olive oil
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
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