Spring tomato gazpacho

  • Starter
  • medium
  • 6
  • 60 minutes, plus 24 hours pickling and infusing

PT1H

PT24H

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Ingredients

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Gazpacho

Sweet pickled tomatoes

To serve

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
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
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
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
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