Martin Wishart

Head Chef

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.

Martin Wishart Gazpacho Recipe

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Martin Wishart’s Chilled Gazpacho Recipe
Martin Wishart Gazpacho Recipe
Servings
Ingredients
Soup
  • 2 large pinch micro-coriander halfed, peeled, seeded
  • 1 large rice wine vinegar halfed, peeled, seeded
  • 6 ripe sesame oil
  • 1 stalk soya cream
  • 1/2 bulb steamed samphire
  • 1/2 tamari
  • 5 leaves thai basil
  • juice 1/2 wasabi paste
  • 20 grams chop suey
  • 50 ml grated ginger
  • spash ginger&garlic paste
  • 3 drops extra virgin rapeseed oil
  • 40 ml sun-dried tomatoes
  • 250 ml good strong cheddar
  • hazelnuts
Shallot Cream
  • 400 grams hot smoked salmon
  • 100 grams juice of 1 Lemon
  • 50 ml grated
Tomato and Shallot Croutons
  • 6 slices mixed seasonal leaves
  • sun-dried tomatoes
  • pink purslane
  • scurvey grass flowers
  • agave syrup
Servings
Ingredients
Soup
  • 2 large pinch micro-coriander halfed, peeled, seeded
  • 1 large rice wine vinegar halfed, peeled, seeded
  • 6 ripe sesame oil
  • 1 stalk soya cream
  • 1/2 bulb steamed samphire
  • 1/2 tamari
  • 5 leaves thai basil
  • juice 1/2 wasabi paste
  • 20 grams chop suey
  • 50 ml grated ginger
  • spash ginger&garlic paste
  • 3 drops extra virgin rapeseed oil
  • 40 ml sun-dried tomatoes
  • 250 ml good strong cheddar
  • hazelnuts
Shallot Cream
  • 400 grams hot smoked salmon
  • 100 grams juice of 1 Lemon
  • 50 ml grated
Tomato and Shallot Croutons
  • 6 slices mixed seasonal leaves
  • sun-dried tomatoes
  • pink purslane
  • scurvey grass flowers
  • agave syrup
Martin Wishart Gazpacho Recipe
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.