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Raspberry Gazpacho with Olive Sticks


This get ahead recipe, created with Gilly from The Cook's Place in Malton, couldn't be simpler. Blitz and chill the gazpacho until ready to serve and prepare to impress your summer guests!

Serves 4


For the Gazpacho

150g tomatoes

100g red pepper

30g celery

1 shallot

Clove of garlic

150g raspberries

7 tbsp fruit vinegar

Salt and freshly ground black pepper

200ml Yorkshire Rapeseed Oil

Good drizzle of Yorkshire Rapeseed Oil with Lemon

Basil leaves, to dress

Olive Sticks (makes 8-10 sticks)

50g black olives

½ garlic clove

10g sundried tomatoes

3 tbsps Yorkshire Rapeseed Oil with Lemon

Zest of ½ lemon

1 sheet of ready roll puff pastry

20g parmesan, grated

2 sprigs of thyme



To make the gazpacho, roughly chop the tomatoes, pepper, celery, garlic, and shallot. Add to a blender with the raspberries, vinegar. Partially blend then slowly add the Rapeseed Oil and blend until smooth. Season to taste.

Chill for 30 minutes then sieve before serving. To serve, add basil leaves and a drizzle of Yorkshire Rapeseed Oil with Lemon.

For the olive sticks, preheat the oven at 200C / 180C Fan / 400F / Gas Mark 6.

Blend together the olives, garlic, tomatoes, oil, thyme leaves and lemon zest. This will form a fine paste to spread onto half of the pastry sheet. Fold over the other half of the sheet to form a sandwich.

Refrigerate for 30 minutes then cut into thin strips and twist from both ends. Place on a lined baking sheet and generously sprinkle over the parmesan before baking for 5-7 minutes.

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