Martin Wishart’s Chilled Gazpacho Recipe

A delicious soup for serving ice-cold, particularly good in summer when the weathers hot! Martin Wishart is a Michelin starred chef based in Scotland.

Print Recipe

Martin Wishart’s Chilled Gazpacho Recipe

Servings

Ingredients

Soup

• 2 large red peppers halfed, peeled, seeded
• 1 large yellow pepper halfed, peeled, seeded
• 6 ripe tomatoes
• 1 stalk celery
• 1/2 bulb fennel
• 1/2 peeled cucumber
• 5 leaves basil
• juice 1/2 orange
• 20 grams caster sugar
• 50 ml white wine vinegar
• spash vegan Worcester sauce
• 3 drops tabasco
• 40 ml virgin olive oil
• 250 ml good quality fresh tomato juice
• Salt and white ground pepper

Shallot Cream

• 400 grams peeled shallots
• 100 grams unsalted butter
• 50 ml water

Tomato and Shallot Croutons

• 6 slices slices of French baguettes
• extra virgin olive oil
• tomato quarters, reserved from gazpacho
• lemon juice
• salt and pepper

Servings Ingredients Soup 2 large red peppers halfed, peeled, seeded 1 large yellow pepper halfed, peeled, seeded 6 ripe tomatoes 1 stalk celery 1/2 bulb fennel 1/2 peeled cucumber 5 leaves basil juice 1/2 orange 20 grams caster sugar 50 ml white wine vinegar spash vegan Worcester sauce 3 drops tabasco 40 ml virgin olive oil 250 ml good quality fresh tomato juice Salt and white ground pepper Shallot Cream 400 grams peeled shallots 100 grams unsalted butter 50 ml water Tomato and Shallot Croutons 6 slices slices of French baguettes extra virgin olive oil tomato quarters, reserved from gazpacho lemon juice salt and pepper

Instructions

Soup

1. Cut the cucumber in half and remove seeds. Sprinkle with a little salt leave for 10 minutes then wash under cold water.

1. Cut the fennel in half and remove the core at the bottom
2. Blanche and skin the tomatoes in boiling water and cut into quarters, remove and discard the seeds. Set aside 12 pieces for the croutons.
3. In a pan of salted boiling water cook the peppers, celery and fennel until tender, strain and cool on a wine rack.
4. In a small sauce pan boil the sugar and vinegar together until it starts to turn into a light golden colour. This is called a ‘gastrique’ and will help develop all the flavour in the gazpacho
5. When the vegetables are cold place all the remaining ingredients excluding the olive oil and the ‘gastrique’ in a liquidizer and blend until smooth.
6. When smooth, pour in the olive oil season with salt and pepper then add a little gastrique at a time tasting as you go until you are satisfied. Transfer to the fridge, before serving.

Shallot cream

1. Roughly chop the shallots & sweat in the butter without colouring for 5minutes.
2. Add the water and cover with greaseproof paper and cook for a further 20 minutes on a low heat until soft.
3. Transfer the contents of the pan into a liquidizer and puree until smooth.
4. Adjust the seasoning with salt if required

Tomato and Shallot Croutons

1. Brush the slices of baguettes with olive oil and bake in the oven until golden brown
2. Cut the tomato into a small dice season with a little salt, lemon juice and add 3-4 tablespoon of the cold shallot cream
3. Mix together and spoon onto the croutons, serve with a chilled bowl of gazpacho.