Gather & Gather © 2018

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400g strawberries
900g vine tomatoes
100ml olive oil
75g spring onions
10g garlic, loose
1 red pepper
10g salt
25ml white wine vinegar
1 punnet cherry tomatoes
25g lemon thyme
150g sourdough loaf
5 chives
1 bunch parsley
50ml olive oil


Serves 12

For Gazpacho, blend together vine tomatoes, hulled strawberries, chopped red pepper, blanched garlic, white wine vinegar until well blended, then slowly pour in 100ml of olive oil in a steady stream whilst blending.

For herb oil, cook chives and parsley in boiling salted water for 30 secs then refresh in iced water, drain then pat dry on clean paper cloth or j cloth. Blend cooked herbs with 100ml of olive oil for 2-3 mins until vibrant green, refrigerate until needed.

For croutons cut the sourdough into 2cm dice, add picked lemon thyme, a little olive oil and a pinch of salt, bake at 170c until golden brown and crispy.

blanch cherry tomatoes in boiling water for 10 secs then refresh in iced water, allow to cool then remove their skins.

Ensure Gazpacho is icy cold before serving, pour 180ml into a cold bowl, garnish with croutons, the cherry tomatoes and the basil oil as in picture.

“We love this fresh summer soup, the addition of strawberries to a classic Spanish tomato recipe is genius, giving the soup a wonderful fragrant fruitiness, simple to make with bags of flavour, and very healthy too.”
Jeremy Ford, Director of Food

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