500g of baby plum tomato, roughly chopped
1/2 cucumber, roughly chopped
1/2 red pepper, deseeded and roughly chopped
1/4 red onion, roughly chopped
10 basil leaves
15ml of Cabernet Sauvignon vinegar
10ml of olive oil
5g of salt
5g of sugar
150ml of tomato juice
Sweet pickled tomatoes
12 cherry tomatoes
100ml of white wine vinegar
50g of sugar
1 sprig of thyme
100ml of water
1 handful of cherry tomatoes, halved
40g of fresh peas
40g of toasted pine nuts
extra virgin olive oil
micro pea shoots
1. Prepare the pickled tomatoes 24 hours before serving. Place the vinegar, sugar, thyme and water in a small pan and place over a high heat. Bring to the boil, then remove from the heat and allow to cool
2. Use a blowtorch to scorch the skins of the cherry tomatoes. When blackened and charred, plunge the tomatoes into iced water to cool and peel off the skins
3. Place the peeled tomatoes in a bowl or container and pour over the cooled pickling liquor. Cover and leave to pickle for 24 hours
4. Also the day before, prepare the gazpacho. Place all the ingredients, except the tomato juice, in a large bowl and mix well. Cover and leave to infuse overnight
5. The next morning transfer the gazpacho to a blender and blitz together until thoroughly combined. Pass through a fine sieve to ensure it is completely smooth and add the tomato juice to adjust the consistency until it forms a pourable soup. Season to taste and chill in the fridge until required
6. To serve, pour the soup into deep serving dishes and swirl over a drizzle of olive oil. Drain the pickled tomatoes from the liquor and arrange 2 per dish along with the halves of fresh cherry tomato. Scatter over the fresh peas and toasted pine nuts and garnish with cress, pea shoots and edible flowers.
This recipe is in collaboration with Great British Chefs.
Did You Know?
The British tomato industry has a glasshouse area of 200ha, that’s twice the area of all the football pitches added together in the British professional leagues and getting bigger!