Mon, 26 June 2023
Erin Bunting's Tomato and Strawberry Gazpacho
Serves 6 as a Starter
Ingredients – Soup
· 500g ripe tomatoes
· 200g ripe strawberries
· 50g good quality white bread – crust removed
· 2 small cloves of garlic
· 50ml extra virgin olive oil
· 1 tbsp sherry vinegar
· Salt to taste
Nasturtium Oil
· 15g nasturtium leaves
· 75ml olive oil
Croutons
· 6 slices of a thin baguette
· Olive oil
· Salt and pepper
Method
Soup
1. Put all the ingredients apart for the vinegar and salt in a blender and blitz until smooth.
2. Add some of the vinegar and salt then blitz again.
3. Taste and add more seasoning as required.
4. Chill in the fridge until ready to serve.
Nasturtium Oil
1. Bring a pan of water to the boil and prepare a bowl of iced water.
2. Put the nasturtium leaves in for 10 seconds and then immediately put them in the ice water – this should help the nasturtium leaves retain their colour.
3. Remove the cold leaves from the water and squeeze o remove excess water.
4. Put the leaves in the food processor with the olive oil and a pinch of salt the blitz until pureed.
5. Strain the oil through a piece of muslin until you have the bright green oil.
Croutons
1. Slice the baguette into thin slices and toss in olive oil with a bit of seasoning.
2. Roast in the oven at 180°C for 10 minutes or until crisp.
