Over ripe tomato gazpacho with basil oil Nothing beats this cold soup a hot day. Cool and fresh, this Gazpacho will remind you of the spring just gone and autumn mornings soon to come. Tomatoes in any shape or state are welcome. Ingredients 2.5kg tomatoes 80g of coriander 100g of basil 110g of icing sugar 40g of sea salt 5g of black pepper 200ml of olive oil 200ml olive oil 150g basil 100ml olive oil 1 tomato, cut into thin slices 1 bunch basil leaves Method For the gazpacho, combine the tomatoes, coriander, basil, icing sugar, sea salt, black pepper & 200ml olive oil. Place the mix into a blender, blend on a high-speed until smooth and pass through a fine sieve, making sure to extract as much of the liquid as possible. To complete the gazpacho, pour some of the strained soup back into the blender, pulse on a medium setting and add the other 200ml olive oil in a slow steady stream until fully incorporated. Incorporate with the rest of the gazpacho and transfer to the fridge to cool. For the basil oil, place the basil into a pot of boiling water for 30-45 seconds, drain and refresh in ice cold water. Once the basil has completely cooled, squeeze the basil to remove as much water from the leaves as possible. Place in a blender with 100ml of the olive oil. Blend on a high speed, slowly adding the remaining oil until smooth. Pour into a small bottle or jar and refrigerate. To serve the gazpacho, pour the gazpacho into bowls and garnish with the basil oil & small basil leaves and the slices of tomato. With thanks to chef Andy McFadden of Pied à Terre, pictured on the right, for the recipe. With thanks to Michael Porter for the photo.