Spring tomato gazpacho

6
60 minutes

Ingredients

Gazpacho

  • 500g of baby plum tomatoes, roughly chopped
  • 1/2 cucumber, roughly chopped
  • 1/2 red pepper, deseeded and roughly chopped
  • 1/4 red onion, roughly chopped
  • 10 basil leaves
  • 15ml of Cabernet Sauvignon vinegar
  • 10ml of olive oil
  • 5g of salt
  • 5g of sugar
  • 150ml of tomato juice

Sweet pickled tomatoes

  • 12 cherry tomatoes
  • 100ml of white wine vinegar
  • 50g of sugar
  • 1 sprig of thyme
  • 100ml of water

To serve

  • 1 handful of cherry tomatoes, halved
  • 40g of fresh peas
  • 40g of toasted pine nuts
  • extra virgin olive oil
  • basil cress
  • micro pea shoots
  • edible flowers

Method

1
Prepare the pickled tomatoes 24 hours before serving. Place the vinegar, sugar, thyme and water in a small pan and place over a high heat. Bring to the boil, then remove from the heat and allow to cool
  • 100ml of white wine vinegar
  • 50g of sugar
  • 1 sprig of thyme
  • 100ml of water
2
Use a blowtorch to scorch the skins of the cherry tomatoes. When blackened and charred, plunge the tomatoes into iced water to cool and peel off the skins
  • 12 cherry tomatoes
3
Place the peeled tomatoes in a bowl or container and pour over the cooled pickling liquor. Cover and leave to pickle for 24 hours
4
Also the day before, prepare the gazpacho. Place all the ingredients, except the tomato juice, in a large bowl and mix well. Cover and leave to infuse overnight
  • 500g of baby plum tomatoes, roughly chopped
  • 1/2 cucumber, roughly chopped
  • 1/2 red pepper, deseeded and roughly chopped
  • 1/4 red onion, roughly chopped
  • 10 basil leaves
  • 15ml of Cabernet Sauvignon vinegar
  • 10ml of olive oil
  • 5g of salt
  • 5g of sugar
5
The next morning transfer the gazpacho to a blender and blitz together until thoroughly combined. Pass through a fine sieve to ensure it is completely smooth and add the tomato juice to adjust the consistency until it forms a pourable soup. Season to taste and chill in the fridge until required
  • 150ml of tomato juice
6
To serve, pour the soup into deep serving dishes and swirl over a drizzle of olive oil. Drain the pickled tomatoes from the liquor and arrange 2 per dish along with the halves of fresh cherry tomato. Scatter over the fresh peas and toasted pine nuts and garnish with cress, pea shoots and edible flowers
  • extra virgin olive oil
  • edible flowers
  • 1 handful of cherry tomatoes, halved
  • 40g of fresh peas
  • 40g of toasted pine nuts
  • basil cress
  • micro pea shoots