Piccolo cherry tomato and clementine gazpacho
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Chilled soups and winter aren't normally associated with one another, but this delightfully refreshing gazpacho has enough warming spices in it to make the two a match made in heaven. The mulled wine jellies and cinnamon-dusted croutons work wonderfully with the clementine and tomato soup, resulting in an unusual yet very tasty starter that's perfect for even the chilliest of evenings.
First published in 2020
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Ingredients
Metric
Imperial
Gazpacho
- 6 banana shallots, finely sliced
- 1 garlic clove, finely sliced
- 250ml of olive oil, plus extra for drizzling
- 750g of Piccolo tomatoes, roughly chopped
- 200g of clementine, peeled and roughly sliced, plus 4 extra segments to garnish
- 2 red peppers, deseeded and roughly chopped
- 2 cucumbers, peeled, deseeded and roughly chopped
- 2 tbsp of rice vinegar
- sea salt
- freshly ground black pepper
Mulled wine jelly
- 400g of mulled wine
- 3g of agar agar
Croutons
- 2 slices of white bread, diced
- 50g of unsalted butter
- 1/3 tsp ground cinnamon
To garnish
- 3 Piccolo tomatoes, halved
- nasturtium leaves, (optional)
SAVE RECIPE
Method
1
Begin by making the mulled wine jelly. Add the wine and agar agar to a saucepan and place over a high heat. Bring to the boil, stirring occasionally, then turn down to a simmer and whisk for 2 minutes. Pour into a container lined with cling film, then place in the fridge for a few hours to set
- 400g of mulled wine
- 3g of agar agar
2
Meanwhile, make the gazpacho. Place 2 tbsp of the olive oil into a pan over a medium heat, then add the shallots and sweat for 5 minutes until soft but without colour
- 30ml of olive oil, plus extra for drizzling
- 6 banana shallots, finely sliced
3
Transfer the shallots to a blender with the rest of the ingredients, then blitz for several minutes until smooth. Pass through a fine sieve, season with salt and pepper then place in the fridge to chill completely
- 1 garlic clove, finely sliced
- 220ml of olive oil, plus extra for drizzling
- 750g of Piccolo tomatoes, roughly chopped
- 200g of clementine, peeled and roughly sliced, plus 4 extra segments to garnish
- 2 red peppers, deseeded and roughly chopped
- 2 cucumbers, peeled, deseeded and roughly chopped
- 2 tbsp of rice vinegar
- sea salt
- freshly ground black pepper
4
To make the cinnamon croutons, melt the butter in a small saucepan over a medium heat. Add the diced bread, turn down the heat and stir, ensuring the bread is completely covered in the butter. Continue to cook until the croutons crisp up and turn golden, then sprinkle over the cinnamon. Drain on kitchen paper and allow to cool
- 50g of unsalted butter
- 2 slices of white bread, diced
- 1/3 tsp ground cinnamon
5
Chop the reserved clementine segments into small pieces, then place on a metal tray. Use a blowtorch or place them under a hot grill to blister and char slightly, then set aside
6
To serve, ensure the gazpacho is completely chilled, then divide between 4-6 bowls. Dice the set jelly into cubes, then arrange these on top of the soup along with the croutons and charred clementine pieces. Finish with a halved cherry tomato and a few nasturtium leaves (if using), then add a twist of pepper and a final drizzle of olive oil
- 3 Piccolo tomatoes, halved
- nasturtium leaves, (optional)
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