Like a cross between a salad and soup, this take on gazpacho is popular on summer menus in the restaurants. The tomato juice acts as the stock and helps out with lesser-flavoured tomatoes.

Like a cross between a salad and soup, this take on gazpacho is popular on summer menus in the restaurants. The tomato juice acts as the stock and helps out with lesser-flavoured tomatoes.

250g soft plum tomatoes, halved and seeded
250g cherry tomatoes
150ml tomato juice
1tsp balsamic vinegar
½ clove garlic, peeled and blanched in water for 2 minutes
Salt and pepper

For the garnish

2tbsp olive oil
10-15g basil, leaves removed
60-70g mixed tomatoes, cherry, yellow, plum, etc, cut into small pieces – no need to peel them
12 to 16 pieces baby mozzarella or 100g piece of a larger one cut into cubes

Process the plum tomatoes in a blender with the cherry tomatoes, tomato juice, balsamic vinegar and garlic and pass the mixture through a fine sieve.

Correct seasoning to taste, adding a little more balsamic vinegar if necessary. Chill the soup in the freezer for 20-30 minutes. Remove any small leaves from the basil for the garnish. Blend the rest of the basil with the olive oil in a liquidiser. Serve in a soup plate with the mozzarella pieces, the basil purée, small basil leaves, and a selection of tomato pieces distributed equally between the bowls.

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