Gazpacho with pickled celery and oysters

AT A GLANCE

  • Serves 4 people

The difference between this gazpacho being good and being exceptional comes down to the quality of the tomatoes. The riper and sweeter the better.

  • 40 gm crustless day-old sourdough bread, torn into small pieces
  • 1 golden shallot, coarsely chopped
  • 1 tbsp tarragon vinegar or white wine vinegar
  • 7 very ripe vine-ripened tomatoes (about 750 gm), coarsely chopped
  • 1 garlic clove, finely grated
  • 1 tbsp extra-virgin olive oil
  • 1 tsp finely chopped tarragon
  • 12 shucked oysters, juices strained and reserved
  • Freshly grated horseradish, Tabasco, micro-herbs (optional) and celery leaves, to serve
  •  
  • Quick-pickled celery
  • 2 celery stalks, very thinly sliced, plus pale leaves to serve
  • 1 tbsp tarragon vinegar or white wine vinegar
  • 2 tsp caster sugar
01   For quick-pickled celery, combine ingredients in a small bowl, season to taste and set aside to pickle until required.
02   Combine bread, shallot, vinegar and 125ml water in a bowl and leave briefly to soften (2-3 minutes). Transfer to a blender, add tomato, garlic, olive oil, tarragon and oyster juice and process until smooth, then season to taste. Divide among chilled bowls and chill for 10 minutes. Serve topped with drained pickled celery, oysters, horseradish, a few drops of Tabasco, micro-herbs and celery leaves.

Topics:

SUMMER, FAST, TOMATOES, SOUP, OYSTERS, BREAD, CELERY, HEALTHY

Recipe:

MAX ADEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

December 2017

December 2017

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