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Collection: Soups
Recipe By: Paul Welburn
Spring tomato gazpacho
Ingredients
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- GAZPACHO
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- 500g of baby plum tomato, 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
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- SWEET PICKLED TOMATOES
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- 12 cherry tomatoes
- 100ml of white wine vinegar
- 50g of sugar
- 1 sprig of thyme
- 100ml of water
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- TO SERVE
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- 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
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Directions
- 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.
- 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.
- Place the peeled tomatoes in a bowl or container and pour over the cooled pickling liquor. Cover and leave to pickle for 24 hours.
- 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.
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