Heirloom Tomato Gazpacho with Parmesan and Basil Oil
Ingredients
- 3 heirloom tomatoes
- 1 fennel bulb
- 1 English cucumber
- 1 red bell pepper
- 1 jalapeño
- ¼ cup fresh mint
- 2 cloves fresh garlic
- ¼ white sweet onion
- 1 cup stale bread
- ½ cup fresh basil, divided
- ¼ cup sherry wine
- 2½ cups grapeseed oil
- Imported Parmesan cheese, shaved
- Salt and pepper, to taste
Instructions
- Roughly chop the tomatoes, fennel, cucumber, bell pepper, jalapeño, mint, garlic, onion, bread, and ¼ cup of the basil. Place in a large bowl and season with salt and pepper.
- Toss with the sherry wine and refrigerate for at least 2 hours.
- Working in batches, transfer the mixture to a blender. Slowly drizzle in 1½ cups grapeseed oil until the soup is smooth and emulsified.
- Blanch the remaining ¼ cup basil in boiling water, then immediately transfer to ice water. Drain well.
- Blend the blanched basil with the remaining 1 cup grapeseed oil until smooth. Strain through a fine-mesh sieve to make the basil oil.
- Ladle the chilled gazpacho into serving bowls. Garnish with shaved Parmesan and drizzle with the basil oil.
