Page 83 - UpperCrust e-Magazine Third Quarter 2024

HEALTHY RECIPES | HEALTH & WELLNESS

Chilled Tomato & Red Wine Gazpacho

Ingredients • 50 ml white wine vinegar For compressed cherry tomatoes
For gazpacho • 100 ml water In a saucepan, bring sugar and
• 300 g ripe red tomato, diced • 4 basil leaves water to boil. Add the vinegar, salt
• 100 g red bell pepper, diced • salt to taste and basil leaves.
• 100 g cucumber, peeled, cored Garnish Remove from heat and allow the
and diced • 16 red basil leaves liquid to cool slightly.
• 50 g onion, peeled and diced • extra virgin olive oil to drizzle Add cherry tomatoes to the liquid
• 1 clove garlic and set aside for an hour.
• 2 tsp white wine vinegar Method Remove the cherry tomatoes from
• 60 ml red wine For gazpacho the liquid and seal into a vacuum-
• 1 slice bread, crust removed Soak bread in red wine. pack bag.
• 100 ml tomato juice Mix all ingredients together and Refrigerate for an hour.
• 4 tbsp extra virgin olive oil liquidise in a food processor until Assembly & finishing
• 200 g ice cubes smooth. Place a ring mould in the centre of
• salt to taste Adjust seasoning and consistency a soup plate and arrange cherry
For compressed cherry tomatoes by adding some cold water, if tomatoes and basil leaves inside.
• 20 cherry tomatoes, blanched and required. Pass through a fine Pour in the gazpacho, remove
peeled strainer and refrigerate. mould and drizzle with extra virgin
• 100 g sugar olive oil.

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