Tomato Gazpacho

Chilled tomato gazpacho with heirloom tomato and basil oil

Serves: 3-4

Gazpacho ingredients:

  • 4-6 vine ripened large fresh tomatoes
  • 1 garlic clove, chopped finely
  • 1/2 Spanish onion, roughly chopped
  • 1 red pepper, de-seeded and roughly chopped
  • Half cucumber
  • 1/4tsp ground cumin
  • 3tbsp red wine vinegar
  • Half tbsp salt
  • 100ml extra virgin olive oil (the better quality oil, the better the finished product

Basil oil ingredients:

  • 150g basil leaves
  • 200ml olive oil


  • 5 different ripe heirloom tomatoes, cut into quarters or halves depending on size
  • Pinch of sea salt


  1. To make the gazpacho, place all of the gazpacho ingredients into a food processor and blend until smooth. Either strain through a sieve for added smoothness, or leave a little more chunky.
  2. Pour the mixture into a container and chill in the fridge overnight; this allow the flavours to develop. You can use it straight away if required.
  3. For the basil oil, simply place the picked basil leaves and oil into a food processor and blend until the oil starts to take on the green of the basil.
  4. Strain through a piece of muslin cloth or a fine sieve if cooking at home.
  5. To plate up, simply place your chilled gazpacho into a soup bowl. Sprinkle your chopped heirloom tomatoes with sea salt, then scatter on top of the gazpacho. Finally, finish with a drizzle of the basil oil and some chopped fresh basil or basil cress.


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