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3kg tomatoes, chopped

50gr cilantro

130gr basil

100gr powder sugar

1 cucumber, peeled and chopped

5gr sea salt

10gr black pepper

400ml extra virgin olive oil

Basil Oil:

200gr basil, roughly chopped

200ml olive oil

To plate:

6 Tomatoes, sliced into eights

1 handful of basil leaves


Place the gazpacho ingredients in a blender, blend on a high-speed until smooth and pass through a fine sieve - making sure to extract as much of the liquid as possible

To complete the gazpacho, pour some of the strained soup back into the blender, pulse on a medium setting and add the remaining olive oil in a slow and steady stream until fully incorporated. Incorporate with the rest of the gazpacho and transfer to the fridge to cool

For the basil oil, place the basil into a pot of boiling water for 30-45 seconds, drain and refresh in ice cold water. Once the basil has completely cooled, squeeze the basil to remove as much water from the leaves as possible. Roughly chop the leaves and place in a blender with 100ml of olive oil. Blend on a high speed, slowly adding the remaining oil until smooth. Pour into a small bottle or jar and refrigerate.

To serve the gazpacho, pour the gazpacho into bowls and garnish with a little more basil oil, basil leaves and the slices of tomato.



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