Gazpacho with Basil Oil

Cold soup, you either love it or hate it. I for one totally love it, and with English summers fast becoming continental I think its a very sensible idea that we all brush up on your Gazpacho making skills.

Serving Suggestion: as a stand-along starter with a slice of sourdough, followed by chorizo & potato hash and a charred corn salad with coconut & curry leaves.

Difficulty Level: 1

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Ingredients:

Serves 4

Gazpacho

• ½ cucumber, peeled, deseeded

• ½ large red bell pepper, stemmed, deseeded

• 2 pounds very ripe red tomatoes, preferably heirloom, cut into ½-inch wedges, 3 tablespoons seeds reserved

• ½ large shallot, chopped

• 1 garlic clove, finely grated

• 2 tablespoons (or more) sherry or red wine vinegar

• Flaky sea salt

• 3 tablespoons olive oil, plus more for drizzling

• Quartered cherry tomatoes, chopped chives, and grilled or toasted country-style bread (for serving)

Basil Oil (optional)

• 2 cups of packed basil leaves

• ½-1 cup cup of olive oil adjust based on the thickness level you prefer

• 1-2 garlic cloves add more if you are a garlic lover

• Salt to taste

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Method:

1. Cut 2" of the cucumber into ¼" pieces and set aside for serving; coarsely chop remaining cucumber and place in a large bowl. Cut one-quarter of the bell pepper into ¼" pieces and set aside for serving; coarsely chop remaining bell pepper and add to bowl with chopped cucumber. Add tomatoes to bowl and toss with shallot, garlic, 2 Tbsp. vinegar, and 1 Tbsp. salt. Let stand 30 minutes at room temperature to let flavours melt together.

2. Meanwhile, to make the basil oil: place the basil, olive oil, garlic, and salt in a blender or mini-food processor, mix until you have smooth sauce. Taste and add additional salt if needed. You can also adjust the amount of olive oil if you want a more liquid sauce. The basil oil can be used immediately or refrigerated until ready to use. For freshest flavor, use the basil garlic oil within 24-48 hours.

3. Transfer tomato mixture along with any accumulated juices to a blender. Add 3 Tbsp. oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, about 1 hour.

4. To serve: divide gazpacho among bowls. Top with cherry tomatoes, chives, reserved cucumber and red pepper pieces, and tomato seeds; drizzle with basil oil and season with salt. Serve with bread alongside.

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