Chilled Tomato & Red Wine Gazpacho

Ingredients

For gazpacho

• 300 g ripe red tomato, diced

• 100 g red bell pepper, diced

• 100 g cucumber, peeled, cored and diced

• 50 g onion, peeled and diced

• 1 clove garlic

• 2 tsp white wine vinegar

• 60 ml red wine

• 1 slice bread, crust removed

• 100 ml tomato juice

• 4 tbsp extra virgin olive oil

• 200 g ice cubes

• salt to taste

For compressed cherry tomatoes

• 20 cherry tomatoes, blanched and peeled

• 100 g sugar

• 50 ml white wine vinegar

• 100 ml water

• 4 basil leaves

• salt to taste

Garnish

• 16 red basil leaves

• extra virgin olive oil to drizzle

Method

For gazpacho

Soak bread in red wine.

Mix all ingredients together and liquidise in a food processor until smooth.

Adjust seasoning and consistency by adding some cold water, if required. Pass through a fine strainer and refrigerate.

For compressed cherry tomatoes

In a saucepan, bring sugar and water to boil. Add the vinegar, salt and basil leaves.

Remove from heat and allow the liquid to cool slightly.

Add cherry tomatoes to the liquid and set aside for an hour.

Remove the cherry tomatoes from the liquid and seal into a vacuum-pack bag.

Refrigerate for an hour.

Assembly & finishing

Place a ring mould in the centre of a soup plate and arrange cherry tomatoes and basil leaves inside.

Pour in the gazpacho, remove mould and drizzle with extra virgin olive oil.