Mutti Cherry Tomato Gazpacho

Mutti Cherry Tomato Gazpacho

Made with Concentrato

The Double Concentrated Tomato Puree is intense and tasty, and in its various versions is ideal to enhance the color, 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 obtain 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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Method

  1. 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.
  2. 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.
  3. 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.

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Also made with: Concentrato


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