Golden Summer Gazpacho

Easy to prepare, this fresh recipe by chef Lisa King of The Elsted Inn near Midhurst is delicious as a starter or light lunch. Using the finest vine-ripened tomatoes from nearby Nutborne Nursery this dish reflects the full flavour of the summer garden. You may use any type of garnish, for this recipe vegetables are used but you could easily garnish it with cooked king prawns and make a lovely summer supper.

Ingredients

• 500 g Nutborne Nursery Golden vine-ripened tomatoes
• 1 clove French garlic
• 1 1/2 tbsp Extra virgin olive oil
• 1/2 tbsp Jerez Reserva sherry vinegar
• 1/4 tsp cucumber (per bowl - finely diced for garnish)
• 1/4 tsp celery (per bowl - finely diced for garnish)
• 1/4 tsp red bell pepper (per bowl - finely diced for garnish)
• 1/4 tsp yellow bell pepper (per bowl - finely diced for garnish)
• 3 small slivers fresh avocado (per bowl for garnish)
• 1 sprig coriander (per bowl for garnish)

Preparation

1. Bring a large pot of water to the boil
2. Score and core the tomatoes and place into boiling water for just a few seconds. Remove from boiling water and immediately place into an ice bath
3. Once tomatoes are cool enough to handle, remove skins (they will come off quite easily). Cut in half crosswise and squeeze out the seeds (This step is optional but it will produce a sweeter end result)
4. Place tomatoes & garlic into a food processor and puree until smooth and free from any bits
5. Add olive oil in a slow steady stream
6. Add vinegar and season with sea salt and white pepper- you may add more vinegar if you would like a more pungent soup
7. Place soup bowls into freezer to chill. Once bowls have chilled pour soup into bowl
8. Garnish center of bowl with brunoise of vegetables
9. Place avocado slivers over brunsoise and place coriander leaf decoratively in center of the bowl and serve immediately