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Summer gazpacho with frozen olive oil
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Prep Time:
215 minutes
Cook Time:
Total Time:
215 minutes
Ingredients:
  • 160ml extra virgin olive oil
  • 2 slices Italian-style bread, crusts removed
  • 40.00 ml sherry vinegar
  • 1 garlic clove
  • 4.50 gm sugar
  • 1 small red chilli, seeded, chopped
  • 650g tomatoes, peeled, seeded and chopped
  • 400g roasted red capsicum
  • 1/2 (about 300g) rockmelon
  • 1/2 telegraph cucumber, peeled, seeded
  • 10 basil leaves
  • 300ml tomato juice
  • 4 spring onions, chopped
Instructions:
  • Begin the preparation several hours in advance by freezing 100ml of oil in small ice-cube trays, ensuring they are only half filled if using large trays.
  • Combine bread, vinegar, garlic, sugar, and chili in a blender or food processor until smooth.
  • Add the rest of the oil, along with the tomato, capsicum, rockmelon, cucumber, basil, tomato juice, and spring onion into the blender. If your blender is small, blend in batches, then pour each batch into a bowl and stir thoroughly at the end.
  • Season generously with salt and freshly ground black pepper. Serve cold with the luxurious extra virgin olive oil ice cubes.

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