© 2019 Mark Greenaway Restaurants. Created by Kym McWilliam

Edinburgh Evening News 69 - Gazpacho, Roasted Hazelnuts, Basil Oil

September 25, 2015

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. 


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 

 


 

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