Summer gazpacho with frozen olive oil
On January - 5 - 2012
Ingredients:
- 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.