Heritage tomato, coriander and basil gazpacho

The Recipes / Vegetables 

Glenmorangie House, Ross-shire


1.25kg heritage tomatoes (use cherry or plum tomatoes if heritage unavailable)
100g fresh basil leaves
23g fresh coriander
72g icing sugar
2g ground white pepper
12g sea salt
50ml cold pressed rapeseed oil

Green olive ice cream

150g green olives
150g caster sugar
250ml double cream
250ml semi skimmed milk
6 large free range egg yolks


Balsamic vinegar glaze
3–4 different coloured heritage tomatoes
Fresh green basil sprigs


Serves 4

For the gazpacho, combine all of the ingredients except the oil and crush with your hands into a pulp. Blend on a high speed until smooth and pass through a fine sieve, making sure to extract as much of the liquid as possible. Pour some of the strained soup back into the blender, pulse on a medium setting and add the oil in a slow steady stream until fully incorporated. Incorporate with the rest of the gazpacho and transfer to the fridge to cool.

Bring the green olives for the ice cream to the boil in 100ml water and 50g of the caster sugar. Reduce the heat and simmer for 10 minutes then set aside to cool. Gently heat the cream and milk together in a heavy based saucepan: do not boil. Meanwhile, beat the yolks and sugar until fluffy, then add the cream mixture to the eggs and stir well.

Place the mix in a clean saucepan and heat gently, stirring regularly, until thick enough to coat the back of a spoon. Set aside to cool. Roughly chop the cooled olives and add to the ice cream mix. Churn in an ice cream maker for approximately 40 minutes until set.