Recipes: Gazpacho
Tom Kitchin reveals his recipe for a simple and fresh delight
Serves four to six
10 tomatoes
½ fennel bulb
2 large red peppers, seeds removed
2 sticks celery
1 large shallot, peeled
½ cucumber, skin on
2 tbsp tomato purée
1 tbsp sherry vinegar (or to taste)
salt and pepper
Basil-infused olive oil
500ml olive oil
12 basil stalks
Gastrique
100g sugar
100ml white wine vinegar
Garnish
red pepper, chopped
tomato, peeled and diced
spring onion, chopped
yellow pepper, chopped
1 tbsp olive oil
fresh basil leaves
black pepper
Basil sorbet
300g caster sugar
100g fresh basil
juice of 3 limes