A simple tomato gazpacho recipe from Tom Aikens which relies on a healthy amount of good quality cherry tomatoes and fragrant herbs like basil and coriander to infuse the gazpacho with oodles of flavour. This is a great summer recipe to serve as part of any dinner party.
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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
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
150g of basil
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
2 2/3 handfuls of basil leaves
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