Chilled Gazpacho

Ingredients

For the gazpacho

• 3 red peppers, roughly chopped
• 3 garlic cloves, roughly chopped
• 3 shallots, roughly chopped
• 10 tomatoes, roughly chopped
• 3 cucumbers, peeled and roughly chopped
• 100 ml Maille red wine vinegar
• 100 ml extra virgin olive oil
• salt
• black pepper

For the tomato and olive oil sorbet

• 5 beef tomatoes, chopped
• 1 tablespoon thyme, chopped
• 5 tablespoons extra virgin olive oil
• 40 ml glucose

For the aubergine croutons

• 1 aubergine
• 1 loaf of crusty bread
• olive oil
• freshly ground black pepper
• salt

Method

For the gazpacho

Place the peppers, garlic, shallots, tomatoes and cucumbers in a bowl. Pour over the red wine vinegar and olive oil. Season to taste with salt and pepper and marinate for 24 hours.

Blend the mixture and pass through a fine sieve. Place the mixture in the fridge to chill.

For the sorbet

Over a medium heat place the beef tomatoes in a pan. Simmer until you get a sauce like consistency.

Once the consistency has been achieved, allow to cool. Then in a blender, combine with olive oil and glucose. Once combined, transfer this mixture to an ice cream maker and churn.

For the aubergine croutons

Preheat the oven to 150°C/300 °F/gas mark 2. Place the aubergines whole into the oven and cook for 2 hours. Turn them halfway to ensure they are cooked evenly.

Allow the aubergines to cool down slightly. Cut in half lengthways and scoop out the flesh. Roughly chop and season.

Change the oven to 180˚C/350°F/gas mark 4. Cut the bread into 8 thin slices and place on a baking tray. Drizzle with olive oil and place a tray on top.

Place in the oven to cook and turn golden brown. This should take approximately 15-18 minutes. Remove from the tray and allow them to cool to room temperature.

To serve

Pour the gazpacho into a bowl. In the centre place a slice of the toasted bread. Spoon on top the roughly chopped aubergine and add a scoop of sorbet on top. For decoration, add a mint leaf.