• p102



    3 red peppers, roughly chopped

    3 garlic cloves, roughly chopped

    3 shallots, roughly chopped

    10 tomatoes, roughly chopped

    3 cucumbers, peeled and roughly chopped

    100ml of Maille red wine vinegar

    100ml of extra virgin olive oil


    black pepper

    Tomato and olive oil sorbet

    5 beef tomatoes, chopped

    1 tbsp of thyme, chopped

    5 tbsp of extra virgin olive oil

    40ml of glucose

    Aubergine croutons

    1 aubergine

    1 loaf of crusty bread

    olive oil

    freshly ground black pepper



    For the gazpacho, put the peppers, garlic, shallots, tomatoes and cucumbers in a bowl and pour over the red wine vinegar and olive oil. Season with salt and pepper and marinate for 24 hours

    After 24 hours, blend the mixture in a liquidizer, pass through a fine sieve and chill

    For the sorbet, place the beef tomatoes and thyme in a saucepan over a medium heat and simmer until you get a sauce-like consistency

    Allow to cool then combine in a blender with the olive oil and glucose. Transfer to an ice cream maker and churn

    To make the aubergine croutons, preheat the oven to 150°C/Gas mark 2. Cook the aubergine whole for 2 hours or until soft, turning halfway through cooking

    Allow to cool slightly, cut in half, scoop out the flesh, roughly chop and season before leaving to cool fully

    Set the oven to 180˚C/Gas mark 4. Slice the crusty bread into 8 thin slices and arrange on a baking tray. Drizzle with a little olive oil and place another baking tray on top

    Transfer to the oven and cook for 15-18 minutes or until golden brown. Remove the sliced bread from the trays and leave to cool to room temperature

    Cover the slices of oven-baked bread with the roughly chopped aubergine

    Pour the chilled gazpacho into a bowl, place the aubergine crouton in the centre and put a scoop of tomato sorbet on top. Add a mint leaf for decoration