Tomato Olive Bliss: Basil-Infused Gazpacho Consommé

Do try this recipe at home

A basil and tomato gazpacho consommé is a beautiful thing and a real Goring favourite.

If you can’t quite make it to The Goring in time for dinner, Chef Graham Squire has some culinary guidance for you to try at home. With a world of flavour at your fingertips, there's no better time to take charge in the kitchen and spend the evening tantalising the taste buds.

Have a go yourself and share the results with us on Instagram. Simply tag @thegoring


The Goring's Tomato Olive Bliss Recipe

Black Olive Powder

Pit the olives and place in a low oven for 3-6 hours until crispy.. Chop the olives by hand, add the sugar and rub both ingredients together with the palms of your hands before leaving to dry for a further 4 hours. Store in a container.

Green Olive Tapenade

Blitz the olives in until fine and mix with the chopped parsley, lemon zest, olive oil and Maldon salt. Set to one side.

Black Olive Focaccia

Dissolve the yeast in 36˚C water before combining all of the ingredients together to form a dough. Work in the mixer until the dough releases from the bowl and place in a tray greased with olive oil. Rest in the fridge for 1 hour, then remove and fold the dough 4 times before leaving to prove overnight.

Before baking, fold the tapenade into the dough to form swirls. Prove and bake at 200˚C for 10 minutes then at 180˚C for 20 minutes.

Green Tomato Chutney

Make a dry caramel in a dry pan. Deglaze with sherry vinegar, before adding your green tomatoes. Cover and cook until soft. Once the tomatoes are soft, remove the lid and continue to cook until all the liquid has evaporated. Transfer to a mixer and blitz until smooth.

Tamarillo Sorbet

Cut the tamarillos in half and scoop out the flesh, discard the skins. Place this in a wide pot with the other ingredients and cover with a cartouche (parchment paper lid). Cook until completely soft, before blitzing until smooth in the mixer. You may need to add water if the mixture is too thick. To finish, pass through a fine sieve and chill until completely cold. 

Tomato Tuile

Mix all of the ingredients together to form a smooth paste. Spread onto a silicone mat, preferably one with a leaf mould. Bake at 150˚C, 0% humidity with no fan for 6 minutes then check. Remove before they brown and allow to cool.

Tomato Gazpacho Consommé

Blitz and hang in a muslin cloth overnight, so only the clear liquid comes through.