Tomato Gazpacho with Basil Oil

Bright, refreshing, and elegantly plated, Tomato Gazpacho with Basil Oil is the perfect balance of vibrant flavors and refined presentation. This chilled Spanish-inspired soup is crafted from heirloom tomatoes, roasted red bell peppers, and a touch of sherry vinegar, blended to a velvety-smooth texture. A delicate quenelle of heirloom tomato sorbet rests at the center, slowly melting into the soup, creating an exquisite contrast of temperatures and flavors.

Drizzled with fragrant basil oil, dotted with aged balsamic pearls, and garnished with micro basil and edible flower petals, this gazpacho is a visual and culinary masterpiece. Finished with a crispy Parmesan tuile and a spoonful of burrata mousse, it embodies the essence of fine dining sophistication.

Let’s break down the step-by-step guide to mastering this restaurant-worthy summer dish.

Ingredients You’ll Need

Gather these high-quality ingredients to create a beautifully balanced and refined gazpacho.

For the Gazpacho Base:

• 4 large heirloom tomatoes, chopped
• 1/2 red bell pepper, roasted and peeled
• 1/2 cucumber, peeled and diced
• 1/4 small red onion, chopped
• 1 garlic clove, minced
• 2 tbsp extra virgin olive oil
• 1 tbsp sherry vinegar
• 1/4 tsp smoked paprika
• Salt and black pepper, to taste

For the Heirloom Tomato Sorbet:

• 2 large heirloom tomatoes, peeled and deseeded
• 1 tbsp honey
• 1/2 tsp lemon zest
• 1/4 cup fresh basil leaves
• 1 tbsp olive oil
• Pinch of sea salt

For the Basil Oil:

• 1/2 cup fresh basil leaves
• 1/3 cup olive oil
• Pinch of sea salt

For the Garnishes:

• Micro basil leaves
• Edible flower petals
• Aged balsamic reduction, for drizzling
• Parmesan tuile, broken into shards
• 1 tbsp burrata mousse

Shop the Essentials for This Recipe

Use these professional tools to ensure precision and flawless plating:

• Fine Mesh Sieve: For a silky-smooth gazpacho. Shop Here
• Chilled Glass Coupe or Bowl: Elevates presentation. Shop Here
• Squeeze Bottles: For precise basil oil drizzling. Shop Here

Step 1: Prepare the Gazpacho Base

A perfectly smooth texture is key to achieving a refined, fine dining gazpacho.

Ingredients Used in This Step:

Heirloom tomatoes, roasted bell pepper, cucumber, red onion, garlic, olive oil, sherry vinegar, smoked paprika, salt, and pepper.

Method:

1. Blend Until Velvety: In a blender, combine tomatoes, roasted bell pepper, cucumber, red onion, garlic, olive oil, sherry vinegar, and smoked paprika. Blend until ultra-smooth.
2. Strain for Refinement: Pass the mixture through a fine mesh sieve for a silky texture.
3. Chill for Flavor Infusion: Refrigerate for at least 2 hours before serving.

💡 Pro Tip: Allowing the gazpacho to rest in the fridge enhances the flavors and creates a deeper, more balanced taste.

Step 2: Make the Heirloom Tomato Sorbet

A quenelle of chilled sorbet adds a refined, textural contrast to the dish.

Ingredients Used in This Step:

Heirloom tomatoes, honey, lemon zest, basil, olive oil, and sea salt.

Method:

1. Blend & Strain: Blend tomatoes, honey, lemon zest, and basil until smooth. Strain through a sieve.
2. Churn & Freeze: Transfer to an ice cream maker and churn until light and airy. Freeze until firm.

💡 Pro Tip: Use a hot spoon to shape a perfect quenelle before plating.

Step 3: Infuse the Basil Oil

A vibrant green basil oil adds both color and aromatic depth.

Ingredients Used in This Step:

Fresh basil, olive oil, sea salt.

Method:

1. Blanch & Shock: Blanch basil leaves in boiling water for 10 seconds, then transfer to an ice bath.
2. Blend Until Vibrant: Blend basil, olive oil, and salt until smooth.
3. Strain & Store: Pass through a fine mesh sieve for a silky texture.

💡 Pro Tip: Store in a dropper bottle for precise plating.

Step 4: Assemble & Plate the Dish

Plating is where this dish transforms into a fine dining experience.

Ingredients Used in This Step:

Chilled gazpacho, heirloom tomato sorbet, basil oil, micro basil, balsamic reduction, Parmesan tuile, burrata mousse.

Method:

1. Pour the Gazpacho: Gently pour the chilled gazpacho into a glass coupe or shallow bowl.
2. Place the Sorbet: Carefully add a quenelle of heirloom tomato sorbet to the center.
3. Drizzle the Basil Oil: Use a squeeze bottle to create a delicate swirl of basil oil.
4. Add Final Garnishes:
   • Scatter micro basil leaves and edible flower petals for elegance.
   • Drizzle aged balsamic reduction in tiny droplets for depth.
   • Position a Parmesan tuile on the rim of the bowl.
   • Serve with a small spoon of burrata mousse on the side.

💡 Pro Tip: Serve chilled plates to maintain the ideal temperature and texture of the gazpacho and sorbet.

Why You’ll Love This Dish

✨ Bright & Refreshing – Perfectly balanced sweet, tangy, and herbaceous notes.
✨ Refined & Elegant – Each component is thoughtfully plated for maximum impact.
✨ Fine Dining Presentation – Stunning colors, textures, and garnishes make it Instagram-worthy.

Pairing Suggestions

🥂 Chilled Albariño – Complements the bright acidity of the tomatoes beautifully.
🍷 Rosé with Citrus Notes – A crisp, fruit-forward rosé enhances fresh basil and balsamic reduction.
🍹 Sparkling Basil Lemonade – A non-alcoholic pairing that amplifies the herbaceous flavors.

Share Your Creation

We’d love to see your Tomato Gazpacho with Basil Oil! Share your plated dishes on Pinterest or social media using #BeyondEveryBite, and your creation could be featured in our next article.

Shop the Essentials for This Recipe

• Fine Mesh Sieve: For an ultra-smooth gazpacho. Shop Here
• Glass Coupe or Bowl: Elevate the presentation of chilled soups. Shop Here
• Squeeze Bottles: Create perfect basil oil swirls. Shop Here

This modern fine dining gazpacho is a culinary masterpiece, combining artful plating, refined textures, and bright, fresh flavors. Bon appétit! 🍅✨