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