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Gazpacho

Jean-Christophe Novelli from Food Uncut
Even with sophisticated ingredients such as truffle oil, baby fennel and quail's eggs, Jean-Christophe Novelli's chilled soup is stunningly simple

Gazpacho

Method

1. To make the soup, place all the ingredients in a liquidiser and blend until smooth. Thin the mixture with water if necessary to give a soupy consistency. Season to taste.

2. Pour the soup through a fine sieve into a large bowl and chill for at least 2 hours.

3. Meanwhile, bring a small pan of water to the boil. Carefully lower the quail's eggs into it and cook for 1 minute only. Drain and cool the eggs in a bowl of ice-cold water. When almost ready to serve, peel and halve the eggs.

4. Divide the soup among serving bowls and garnish each one with half an egg, a sprig of chervil and 2 chives.

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Serves: 4

Prep: 15 min, plus chilling time
Cook: 5 min

Ingredients

For the soup

500g cherry tomatoes
2 large over-ripe Tomatoes, chopped
2 tsp white wine vinegar
2 tbsp Truffle oil
100ml Olive oil
2 tsp granulated sugar
1/2 Cucumber, chopped
1 baby fennel, chopped
2 sticks Celery, chopped
1 red pepper, deseeded and quartered
freshly ground salt and pepper