Gazpacho with tomatoes three ways

This recipe uses fresh and juicy fruit to make a cold soup served with semi-dried tomatoes and a tasty jam.

Preparation time 20 mins Cooking time 1 hour Serves 4

250g punnet cherry tomatoes, halved 1 tsp celery salt

½ cup extra virgin olive oil

2 red onions, finely diced

12 cloves garlic, minced

½ bunch thyme, finely chopped 4 Roma tomatoes, seeded

and finely diced

1 Tbsp Worcestershire sauce Sea-salt flakes and freshly ground

black pepper, to season

4 large ripe tomatoes

4 slices sourdough bread

1 cucumber, peeled, seeded, diced 1 red capsicum, diced

1 bunch basil leaves, plus

extra to serve

Juice of 2 lemons

2 tsp red wine vinegar Sourdough croutons, to serve

STEP 1 Preheat oven to 140°C fan-forced (160°C conventional). Line a large oven tray with baking paper. Arrange cherry tomatoes on tray, sprinkle with celery salt and bake for 1 hour, until semi-dried. STEP 2 Meanwhile, heat 1 tablespoon of the oil in a small saucepan over medium heat. Add half the onion, half the garlic and thyme. Cook for 5 minutes, until softened. Add Roma tomatoes and Worcestershire sauce. Season generously, and

simmer for 30 minutes, until sauce-like in consistency. Set tomato jam aside. STEP 3 Bring a large pot of salted water to the boil over high heat. Slice a small cross in base of each tomato, and gently place into boiling water for 20 seconds. Refresh tomatoes in a large bowl of iced water, then peel and dice. Put bread in a large bowl, cover in cold water and soak for 10 minutes. Remove bread and pass through a food mill (see Cook’s tip) with tomatoes, remaining onion and garlic, cucumber, capsicum and basil. STEP 4 Mix in juice and vinegar, then season. Stir in remaining olive oil, then add 2 cups crushed ice. Divide semidried tomatoes between 4 bowls, ladle in soup and top with basil leaves. Serve with croutons topped with tomato jam.