Mark Greenaway Recipe: Gazpacho, Hazelnuts, Basil Oil

Gazpacho, Roasted Hazelnuts, Basil Oil. Picture: Paul Johnston

Gazpacho, Roasted Hazelnuts, Basil Oil. Picture: Paul Johnston

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Gazpacho is a soup made of raw vegetables and it is served cold. It most traditionally has a tomato base.

It makes for a fresh and light start to any meal. It is an ideal starter if your main course is a rich dish.

For me this soup ticks so many boxes. It is flavoursome and light, it can be fully prepared in advance, it is suitable for vegetarian guests and it is nutritious. It is also adaptable. There are so many ways to liven it up. I’ve added a few delicious extras to my recipe to elevate the gazpacho to a dish suitable for any dinner party.

Any leftover basil oil can be kept and drizzled over salads. This soup can be made up to four days in advance and in fact the flavour develops so much more if it is left for a couple of days in the fridge.

Recipe

Serves 6

Gazpacho

Ingredients

12 tomatoes

1 red pepper

¼ of a cucumber

1/8 of a red onion

7g basil

7g coriander

125ml olive oil

20ml sherry vinegar

Salt to taste

Method

Roughly chop the tomatoes, red pepper, red onion and cucumber.

Place them in a large bowl. Crush everything together.

Add the basil and coriander. Mix all of the ingredients together.

Cover with clingfilm and leave in the fridge overnight.

Blend the mixture.

Pass it through a fine sieve.

Add the olive oil and sherry vinegar.

Blend the mixture till emulsified.

Season to taste.

Cover and chill in the fridge.

Basil Oil

Ingredients

1 bunch of basil leaves (stalks removed)

250ml rapeseed oil

Method

Blanch half of the basil leaves in salted boiling water for 30 seconds.

Refresh in ice water until completely cold.

Squeeze out all of the excess water.

Into a blender add the blanched basil, the raw basil and rapeseed oil and blend until smooth.

Pass through a fine sieve and reserve until required.

Roasted Hazelnuts

Ingredients

A handful of hazelnuts

Method

Preheat the oven to 180C.

Place the hazelnuts on a tray.

Roast in the oven for approximately 15 minutes, giving them a shake every 5 minutes.

Rub off the skins.

Reserve until required.

To serve

Pour the gazpacho into bowls and top with a drizzle of the basil oil and the roasted hazelnuts.