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Gazpacho with oysters and basil oil
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Prep Time:
80 minutes
Cook Time:
Total Time:
80 minutes
Ingredients:
  • 125ml olive oil
  • 2 slices wholemeal bread
  • 4 gourmet tomatoes, cut into quarters (about 600g)
  • 3 cloves garlic, peeled
  • 1 Lebanese cucumber, seeded and finely diced
  • 1 red capsicum, seeded and finely diced
  • 12 rock oysters
Instructions:
  • Blend fresh basil leaves with high-quality olive oil until you achieve a smooth consistency. Strain the oil through a fine sieve to remove the basil leaves. Then, rinse the blender clean.
  • Submerge bread in cold water. Combine wet bread, tomatoes, and garlic in a blender; blend until smooth. Season with salt and white pepper. Chill soup in the refrigerator until thickened. Add cold water as needed to reach desired consistency.
  • Present the soup with a vibrant garnish of cucumber and capsicum, generously drizzle with fragrant basil oil, and serve alongside oysters also drizzled with basil oil.

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