Spring tomato gazpacho
Item 1 of 1
- medium
- 6
- 60 minutes
Refreshingly chilled but with a subtle tartness and acidity, there's a reason why tomato gazpacho is such a classic spring and summer soup. Paul Welburn lets the high quality ingredients speak for themselves in his gazpacho recipe, infusing the soup with cucumber, red pepper and basil before blending and garnishing the dish with fresh peas, crunchy pine nuts and a mix of tomato textures from pickled and raw pieces on the side. With the soup and pickled tomato prepared the night before this stunningly presented dish works well as an easily assembled dinner party starter.
First published in 2016
Ingredients
Metric
Imperial
Gazpacho
- 500g of baby plum tomatoes, roughly chopped
- 1/2 cucumber, roughly chopped
- 1/2 red pepper, deseeded and roughly chopped
- 1/4 red onion, roughly chopped
- 10 basil leaves
- 15ml of Cabernet Sauvignon vinegar
- 10ml of olive oil
- 5g of salt
- 5g of sugar
- 150ml of tomato juice
Sweet pickled tomatoes
- 12 cherry tomatoes
- 100ml of white wine vinegar
- 50g of sugar
- 1 sprig of thyme
- 100ml of water
To serve
- 1 handful of cherry tomatoes, halved
- 40g of fresh peas
- 40g of toasted pine nuts
- extra virgin olive oil
- basil cress
- micro pea shoots
- edible flowers
SAVE RECIPE
Equipment
- Blowtorch
- Blender
Method
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
- 500g of baby plum tomatoes, roughly chopped
- 1/2 cucumber, roughly chopped
- 1/2 red pepper, deseeded and roughly chopped
- 1/4 red onion, roughly chopped
- 10 basil leaves
- 15ml of Cabernet Sauvignon vinegar
- 10ml of olive oil
- 5g of salt
- 5g of sugar
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
- 150ml of tomato juice
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
- extra virgin olive oil
- edible flowers
- 1 handful of cherry tomatoes, halved
- 40g of fresh peas
- 40g of toasted pine nuts
- basil cress
- micro pea shoots
First published in 2016
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