Tomato gazpacho

Summer has truly arrived which means sunshine food and cool flavours such as my tomato gazpacho, cherry tomatoes, pickled red onion and crispy shallots

Tomato gazpacho - serves 6

Tomato gazpacho

1kg tomatoes

450g cucumber roughly chopped

1.5 red peppers, deseeded and roughly chopped

2 garlic cloves

90gm slightly stale white bread

25ml dry sherry

Pickled red onion

100ml vinegar

30g caster sugar

10g salt

1 red onion, finely sliced

Garnishes

Cherry tomatoes – 180g

Pickled red onion – 90g

Cucumber finely diced- 90g

Crispy onions -  90g

Method

Method

Gazpacho

·        Place all ingredients in a food processor, pulse until combined and smooth

·        Push the soup through a fine mesh sieve in order to achieve a silky consistency

·        Pour the soup in an airtight container and leave to chill for at least four hours. This will ensure that the flavours develop

Pickled red onion

·        Place vinegar, caster sugar and salt in a saucepan on low heat. Heat until both the caster sugar and salt are dissolved. Pour over very finely sliced onion (you want the thickness of the onion to be closer to 3mm in thickness)

·        Leave to pickle for at least 30 minutes

·        The red onion pickles will store in the fridge for a week

Plating

·        Divide the soup between either 6, 10 or 14 bowls equally depending on the recipe quantity you have used

·        On the left hand side of the soup bowl, starting in a straight line, garnish with pickled red onion, cherry tomatoes, cucumber and crispy onion flakes