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
INGREDIENTS
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 LemonZest of ½ lemon
1 sheet of ready roll puff pastry
20g parmesan, grated
2 sprigs of thyme
METHOD
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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