Cherry tomato gazpacho

servings6
1 hour 15 minutes

Ingredients

Cherry tomato gazpacho

  • 2.5kg 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

Basil oil

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

Garnish

  • 6 tomatoes, sliced into eighths
  • 1 handful of basil leaves

Method

1
For the gazpacho, combine all of the ingredients (but only 200ml of the olive oil) and crush with your hands into a pulp
  • 2.5kg cherry tomatoes
  • 80g of coriander
  • 100g of basil
  • 110g of icing sugar
  • 40g of sea salt
  • 5g of black pepper
  • 200ml of olive oil
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
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
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
  • 150g of basil
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
  • 250ml of olive oil
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
  • 1 tomato
  • 1 handful of basil leaves