Gazpacho soup with cherry tomato
Made with Double concentrated tomato paste
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.
Ingredients
-
2
x
400 g Mutti Cherry Tomatoes
-
50
g
fresh basil
-
30
g
fresh thyme
-
2
tablespoons
Mutti double concentrate
-
2
tablespoons
maple syrup
-
1
tablespoon
white wine vinegar
-
200
ml
olive oil
-
Sea salt & pepper
-
Optional to serve; diced strawberry & cucumber, halved cherries, pepitas, sunflower seeds & amaranth
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Gazpacho soup with cherry tomato: Method
- Combine all of the ingredients expect 50ml of olive oil, in a blender and blend on a high speed until smooth. If you like a silly smooth gazpacho you could also pass it through a ne sieve, making sure to extract as much liquid as possible.
- Transfer the mixture to the refrigerator to cool for at least 30 minutes. To serve incorporate the last of olive oil, divide amongst bowls and top with complimentary herbs, nuts and seeds. Season with sea salt and pepper.
- Transfer the mixture to the refrigerator to cool for at least 30 minutes. To serve incorporate the last of olive oil, divide amongst bowls and top with complimentary herbs, nuts and seeds. Season with sea salt and pepper.