With summer in full swing, what better time to enjoy gazpacho? An Andalusian classic dating back to the 19th century, this wonderfully light dish hits the spot as a lunch, afternoon refresher or starter to your evening meal.
A summer must-have on the Corrigan’s, Bentley’s and Daffodil Mulligan’s menus, each restaurant team put their own fresh twist on this delicious Andalucian classic. As they say – de gazpacho no hay empacho!
Here we are thrilled to present Chef Corrigan’s very own gazpacho recipe, a wonderful way to use simple and fresh ingredients to create this warm weather staple.
Ingredients
500g Isle of Wight Cherry tomatoes
300g honeydew melon, cubed
½ red onions chopped
½ cucumber roughly chopped
20g basil
20g coriander
6g salt
2g black pepper
2g Espelette pepper
40ml sherry vinegar
160ml olive oil
3 large langoustines per person
Method:
- Mix all the ingredients together in a large bowl and allow to macerate in the fridge overnight
- Blend in a blender on a high speed until very smooth
- Pass through a sieve into a bowl over ice to keep it cold
- Check for seasoning
- For the langoustines, boil for one minute in salted water, remove and refresh in iced water
- Once cooled remove the heads and shell.
- To serve, dress the langoustine tails in olive oil, lemon juice and a pinch of rock salt
