Summer Gazpacho Recipe

When summer is 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.

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

  1. Mix all the ingredients together in a large bowl and allow to macerate in the fridge overnight
  2. Blend in a blender on a high speed until very smooth 
  3. Pass through a sieve into a bowl over ice to keep it cold
  4. Check for seasoning 
  5. For the langoustines, boil for one minute in salted water, remove and refresh in iced water
  6. Once cooled remove the heads and shell.
  7. To serve, dress the langoustine tails in olive oil, lemon juice and a pinch of rock salt