- 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
- 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.
- 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.
- 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.
- Strain through a piece of muslin cloth or a fine sieve if cooking at home.
- 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.