Our simple take on a classic gazpacho with the added pizazz of a homemade basil oil. Topped with croutons, baby tomatoes, feta and spring onions – you’ll be going back for thirds!
Summer Gazpacho
Summer Gazpacho
with crispy croutons, spring onion & basil oil
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Baby Tomatoes
- Baguette
- Baguettes
- Cucumber
- Danish-style Feta
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Pickled Bell Peppers
- Plum Tomatoes
- Sherry Vinegar
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Sugar/Sweetener/Honey
- Tea Towel
BLEND IT UP
Preheat the oven to 200°C. In a blender, combine the tomato chunks, the peeled garlic, the quartered onions, the cucumber chunks and the chopped pickled peppers. Blend until smooth, adding water if necessary. Slowly drizzle in the sherry vinegar and olive oil until a smooth, soup-like consistency. Season to taste with salt, pepper and a sweetener of choice. Place in the fridge to chill until serving.
CRISPY CROUTONS
In a bowl, combine 2 tsp of oil and some seasoning. Add the bread chunks and toss until fully coated. Place on a roasting tray and roast for 5-7 minutes until golden and crispy, shifting halfway.
BRIGHT BASIL OIL
Bring a pot of water to the boil. Ready a bowl of ice water. Once the water is boiling, add the rinsed basil leaves and blanch for about 10 seconds. Remove each leaf and dunk in the ice water until cold. Remove from the ice water and roughly tear. Place in a blender with 25ml of olive oil. Blend until smooth and frothy. Strain through a strainer or a tea towel and place in the fridge to cool.
TOSS IT TOGETHER
In a bowl, mix the crispy croutons, the halved baby tomatoes, a drizzle of olive oil and seasoning. Crumble in the drained feta and toss until fully combined.
STUNNING!
Bowl up a generous helping of the chilled gazpacho. Top with the crouton salad and sprinkle over the spring onion slices. Drizzle over some basil oil and tuck in!
Plum Tomatoes - 3
Garlic Clove - 1
Onion - 1
Cucumber - 50g
Pickled Bell Peppers - 30g
Sherry Vinegar - 10ml
Baguette - 1
Fresh Basil - 5g
Baby Tomatoes - 100g
Danish-style Feta - 30g
Spring Onion - 1
BLEND IT UP
Preheat the oven to 200°C. In a blender, combine the tomato chunks, the peeled garlic, the quartered onions, the cucumber chunks and the chopped pickled peppers. Blend until smooth, adding water if necessary. Slowly drizzle in the sherry vinegar and olive oil until a smooth, soup-like consistency. Season to taste with salt, pepper and a sweetener of choice. Place in the fridge to chill until serving.
CRISPY CROUTONS
In a bowl, combine 1 tbsp of oil and some seasoning. Add the bread chunks and toss until fully coated. Place on a roasting tray and roast for 5-7 minutes until golden and crispy, shifting halfway.
BRIGHT BASIL OIL
Bring a pot of water to the boil. Ready a bowl of ice water. Once the water is boiling, add the rinsed basil leaves and blanch for about 10 seconds. Remove each leaf and dunk in the ice water until cold. Remove from the ice water and roughly tear. Place in a blender with 50ml of olive oil. Blend until smooth and frothy. Strain through a strainer or a tea towel and place in the fridge to cool.
TOSS IT TOGETHER
In a bowl, mix the crispy croutons, the halved baby tomatoes, a drizzle of olive oil and seasoning. Crumble in the drained feta and toss until fully combined.
STUNNING!
Bowl up a generous helping of the chilled gazpacho. Top with the crouton salad and sprinkle over the spring onion slices. Drizzle over some basil oil and tuck in!
Plum Tomatoes - 6
Garlic Cloves - 2
Onion - 1
Cucumber - 100g
Pickled Bell Peppers - 60g
Sherry Vinegar - 20ml
Baguette - 1
Fresh Basil - 8g
Baby Tomatoes - 200g
Danish-style Feta - 60g
Spring Onions - 2
BLEND IT UP
Preheat the oven to 200°C. In a blender, combine the tomato chunks, the peeled garlic, the quartered onions, the cucumber chunks and the chopped pickled peppers. Blend until smooth, adding water if necessary. Slowly drizzle in the sherry vinegar and olive oil until a smooth, soup-like consistency. Season to taste with salt, pepper and a sweetener of choice. Place in the fridge to chill until serving.
CRISPY CROUTONS
In a bowl, combine 1½ tbsp of oil and some seasoning. Add the bread chunks and toss until fully coated. Place on a roasting tray and roast for 7-9 minutes until golden and crispy, shifting halfway.
BRIGHT BASIL OIL
Bring a pot of water to the boil. Ready a bowl of ice water. Once the water is boiling, add the rinsed basil leaves and blanch for about 10 seconds. Remove each leaf and dunk in the ice water until cold. Remove from the ice water and roughly tear. Place in a blender with 75ml of olive oil. Blend until smooth and frothy. Strain through a strainer or a tea towel and place in the fridge to cool.
TOSS IT TOGETHER
In a bowl, mix the crispy croutons, the halved baby tomatoes, a drizzle of olive oil and seasoning. Crumble in the drained feta and toss until fully combined.
STUNNING!
Bowl up a generous helping of the chilled gazpacho. Top with the crouton salad and sprinkle over the spring onion slices. Drizzle over some basil oil and tuck in!
Plum Tomatoes - 9
Garlic Cloves - 3
Onions - 2
Cucumber - 150g
Pickled Bell Peppers - 90g
Sherry Vinegar - 30ml
Baguettes - 2
Fresh Basil - 10g
Baby Tomatoes - 300g
Danish-style Feta - 90g
Spring Onions - 3
BLEND IT UP
Preheat the oven to 200°C. In a blender, combine the tomato chunks, the peeled garlic, the quartered onions, the cucumber chunks and the chopped pickled peppers. Blend until smooth, adding water if necessary. Slowly drizzle in the sherry vinegar and olive oil until a smooth, soup-like consistency. Season to taste with salt, pepper and a sweetener of choice. Place in the fridge to chill until serving.
CRISPY CROUTONS
In a bowl, combine 2 tbsp of oil and some seasoning. Add the bread chunks and toss until fully coated. Place on a roasting tray and roast for 7-9 minutes until golden and crispy, shifting halfway.
BRIGHT BASIL OIL
Bring a pot of water to the boil. Ready a bowl of ice water. Once the water is boiling, add the rinsed basil leaves and blanch for about 10 seconds. Remove each leaf and dunk in the ice water until cold. Remove from the ice water and roughly tear. Place in a blender with 100ml of olive oil. Blend until smooth and frothy. Strain through a strainer or a tea towel and place in the fridge to cool.
TOSS IT TOGETHER
In a bowl, mix the crispy croutons, the halved baby tomatoes, a drizzle of olive oil and seasoning. Crumble in the drained feta and toss until fully combined.
STUNNING!
Bowl up a generous helping of the chilled gazpacho. Top with the crouton salad and sprinkle over the spring onion slices. Drizzle over some basil oil and tuck in!
Plum Tomatoes - 12
Garlic Cloves - 4
Onions - 2
Cucumber - 200g
Pickled Bell Peppers - 120g
Sherry Vinegar - 40ml
Baguettes - 2
Fresh Basil - 12g
Baby Tomatoes - 400g
Danish-style Feta - 120g
Spring Onions - 4
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