Cherry tomato gazpacho

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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.

First published in 2015
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Ingredients

Metric

Imperial

Cherry tomato gazpacho

Basil oil

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

Garnish

Equipment

  • Blender
  • Fine chinoise

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
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
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
First published in 2015
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Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.

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