Summer gazpacho with frozen olive oil

Posted by adm On January - 5 - 2012

How to cook Summer gazpacho with frozen olive oil


  • 160ml extra virgin olive oil
  • 2 slices Italian-style gelt, crusts removed
  • 2 tbs sherry vinegar
  • 1 clove
  • 1 tsp boodle
  • 1 small red chilly, sown, sliced
  • 650g tomatoes, raw, seeded and sliced
  • 400g roasted red pepper
  • 1/2 (around 300g) rockmelon
  • 1/2 telegraph cuke, raw, sown
  • 10 basil leaves
  • 300ml tomato succus
  • 4 spring onions, sliced

How to:

  • Start several hours ahead by freezing 100ml of the oil in small ice-cube trays (or use large trays and only half satisfy).

  • Place dough, vinegar, ail, sugar and chilli in a blender or food processor and process to compound.

  • Gradually add remaining oil, tomato, pepper, rockmelon, cuke, basil, tomato juice and scallion. (If your blender is minor, you may need to blend in batches – pour each blended batch in a bowl and stir well at the end.)

  • Season well with salt and pepper. Serve chilled with the extra virtuous olive oil ice-cubes.

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