Spicy Tomato Gazpacho with Parsley Oil
Photography Photography by Elizabeth Goodall.
INGREDIENTS
1 teaspoon cumin seeds
600 grams very ripe tomatoes
1 red capsicum, roasted
1 tablespoon oil
2 cloves garlic, crushed
1 teaspoon hot smoked paprika
zest of 1 lemon
1 cup fresh, soft breadcrumbs
1 tablespoon sherry vinegar
pinch of sugar
sea salt and freshly ground pepper
2 tablespoons olive oil
¼ – ½ cup iced water
Parsley Oil
1 clove garlic
½ teaspoon salt
2 tablespoons flat leaf parsley
1 teaspoon lemon juice
2 tablespoons extra virgin olive oil
METHOD
Toast and grind the cumin seeds. To peel the tomatoes, plunge them into boiling water for one minute and refresh immediately in cold water. Once peeled, seed them and chop roughly. Roast the capsicum until the skin is blackened and blistered. When cool enough to handle, peel and chop.
Gently warm the oil, garlic, paprika, cumin and lemon zest in a small saucepan. Remove from the heat and leave to infuse for a few minutes. Put the tomatoes, capsicum, breadcrumbs, vinegar and sugar into a food processor along with the infused oil. Purée and season well. With the motor running, drizzle in the extra 2 tablespoons of oil. Taste again. Strain into a bowl, cover and refrigerate.
Parsley oil: Pound the garlic, salt and parsley in a mortar and pestle until smooth. Add the lemon juice and oil and season with black pepper.
To serve: If the soup is very thick, thin with very cold water, adding only enough to make it pourable. Just before serving, pour into shot glasses and spoon a little parsley oil on top. Serve icy cold. Makes 18 x 30ml shot glasses
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