1 red onion, finely diced
2 garlic cloves, finely chopped
1 red pepper, finely chopped
1 cucumber, peeled and finely diced
500g cherry tomatoes, halved
20g icing sugar
16g sea salt
4g crushed black pepper
2 tbsp red wine vinegar
1 tbsp tomato purée
100ml olive oil
300ml tomato juice
8 basil leaves
150g black olive purée
50g olive oil
10g lemon juice
2–3 anchovies, finely chopped
12g capers, coarsely chopped
1 garlic clove, finely chopped
3–4 basil leaves, finely sliced
Large pinch fresh thyme
10 slices baguette
50ml olive oil
Large pinch Maldon sea salt
Large pinch thyme
Chilled gazpacho
2 basil leaves, finely chiffonaded
2 baguette croutons, spread with black olive tapenade
1 tsp finely diced cucumber
Olive oil
Combine all the ingredients in a bowl and mix well.
Leave to macerate for 20 minutes.
Transfer to a blender and blend until completely smooth.
Pass through a fine sieve if a smoother finish is required, then chill until ready to serve.
Mix all ingredients together until well combined. Adjust seasoning if necessary.
Toss the baguette slices with the olive oil, salt, and thyme.
Arrange on a flat tray and bake at 160°C for 8–10 minutes, until golden and crisp.
Place the diced cucumber in the base of a chilled bowl. Pour over the gazpacho, add the tapenade croutons, scatter with basil, and finish with a light drizzle of olive oil.
1 red onion, finely diced
2 garlic cloves, finely chopped
1 red pepper, finely chopped
1 cucumber, peeled and finely diced
500g cherry tomatoes, halved
20g icing sugar
16g sea salt
4g crushed black pepper
2 tbsp red wine vinegar
1 tbsp tomato purée
100ml olive oil
300ml tomato juice
8 basil leaves
150g black olive purée
50g olive oil
10g lemon juice
2–3 anchovies, finely chopped
12g capers, coarsely chopped
1 garlic clove, finely chopped
3–4 basil leaves, finely sliced
Large pinch fresh thyme
10 slices baguette
50ml olive oil
Large pinch Maldon sea salt
Large pinch thyme
Chilled gazpacho
2 basil leaves, finely chiffonaded
2 baguette croutons, spread with black olive tapenade
1 tsp finely diced cucumber
Olive oil
Combine all the ingredients in a bowl and mix well.
Leave to macerate for 20 minutes.
Transfer to a blender and blend until completely smooth.
Pass through a fine sieve if a smoother finish is required, then chill until ready to serve.
Mix all ingredients together until well combined. Adjust seasoning if necessary.
Toss the baguette slices with the olive oil, salt, and thyme.
Arrange on a flat tray and bake at 160°C for 8–10 minutes, until golden and crisp.
Place the diced cucumber in the base of a chilled bowl. Pour over the gazpacho, add the tapenade croutons, scatter with basil, and finish with a light drizzle of olive oil.
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