INGREDIENTS
+
Gazpacho
1 red onion, finely diced
2 garlic cloves, finely chopped
1 red pepper, finely chopped
1 cucumber, peeled and finely diced
500g cherry tomatoes, halved
20g icing sugar
16g sea salt
4g crushed black pepper
2 tbsp red wine vinegar
1 tbsp tomato purée
100ml olive oil
300ml tomato juice
8 basil leaves
+
Black Olive Tapenade
150g black olive purée
50g olive oil
10g lemon juice
2–3 anchovies, finely chopped
12g capers, coarsely chopped
1 garlic clove, finely chopped
3–4 basil leaves, finely sliced
Large pinch fresh thyme
+
Baguette Croutons
10 slices baguette
50ml olive oil
Large pinch Maldon sea salt
Large pinch thyme
+
Assembly (Per Portion)
Chilled gazpacho
2 basil leaves, finely chiffonaded
2 baguette croutons, spread with black olive tapenade
1 tsp finely diced cucumber
Olive oil
Method
+
Gazpacho
Combine all the ingredients in a bowl and mix well.
Leave to macerate for 20 minutes.
Transfer to a blender and blend until completely smooth.
Pass through a fine sieve if a smoother finish is required, then chill until ready to serve.
+
Black Olive Tapenade
Mix all ingredients together until well combined. Adjust seasoning if necessary.
+
Baguette Croutons
Toss the baguette slices with the olive oil, salt, and thyme.
Arrange on a flat tray and bake at 160°C for 8–10 minutes, until golden and crisp.
+
Assembly (Per Portion)
Place the diced cucumber in the base of a chilled bowl. Pour over the gazpacho, add the tapenade croutons, scatter with basil, and finish with a light drizzle of olive oil.