Former My Kitchen Rules winner Will Stewart cooks gazpacho

Will Stewart won My Kitchen Rules along with his teammate Steve in 2015.

The former banker is sharing a chilled soup recipe perfect for a refreshing lunch on a hot Summer’s day.

For the traditional gazpacho, he simply chops up the ingredients and add to a food processor to blitz up.

In a fry pan, I’ve tossed some torn sourdough in with some olive oil and toasted them off to create a textural garnish and topped with drizzle of basil oil.

Traditional Gazpacho

INGREDIENTS

• 700g ripe tomatoes, chopped
• 1 small cucumber, peeled and diced
• 1 small green bell pepper, seeded and chopped
• 1 small red onion, diced
• 2 garlic cloves, minced
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp salt (or to taste)
• 2 cups (500ml) cold water – adjust for desired consistency
• Freshly ground black pepper
• Garnish: diced cucumber, tomato, and croutons

METHOD

1 Using a food processor, blend tomatoes, cucumber, capsicum, onion, and garlic until smooth.

2 Gradually add olive oil, vinegar, salt, and pepper while blending.

3 Add water to adjust the consistency and blend again.

4 Chill for at least 2 hours before serving.

5 Garnish with diced vegetables and croutons.

Melon Gazpacho

Ingredients

• 1 small or honeydew melon, peeled, seeded, and diced
• 1 small cucumber, peeled and chopped
• ½ cup (120ml) plain Greek yogurt
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 small handful fresh mint leaves
• Salt and pepper to taste
• Garnish with crumbled feta cheese and mint leaves

METHOD

1 Using a food processor, blend melon, cucumber, yogurt, lime juice, olive oil, and mint until smooth.

2 Add salt and pepper to taste.

3 Chill for 1-2 hours before serving.

4 Garnish with feta cheese and fresh mint leaves.

White Gazpacho (Ajo Blanco)

Ingredients

• 1 cup (100g) blanched almonds
• 2 slices white bread (crusts removed), soaked in water
• 2 garlic cloves
• 3 tbsp olive oil
• 2 tbsp sherry vinegar
• 1 ½ cups (375ml) cold water (adjust for desired consistency)
• Salt to taste
• Garnish with green grapes, sliced almonds, and a drizzle of olive oil

METHOD

1 Using a food processor, blend almonds, bread, garlic, olive oil, vinegar, and salt until smooth.

2 Gradually add water and blend to achieve a creamy texture.

3 Chill for 2-3 hours before serving.

4 Garnish with green grapes and sliced almonds

Basil Oil Recipe

Ingredients

• 1 cup (25g) fresh basil leaves, packed
• ½ cup (120ml) extra virgin olive oil
• Pinch of salt (optional)

METHOD

1 Blanch the Basil: Bring a small pot of water to a boil. Prepare a bowl of ice water. Add basil leaves to the boiling water for 10-15 seconds, then immediately transfer them to the ice water to cool. This step helps preserve the bright green colour.

2 Dry the Basil: Drain the basil and pat it dry thoroughly using a clean kitchen towel or paper towels.

3 Blend: In a blender or food processor, combine the blanched basil, olive oil, and a pinch of salt (if using). Blend until smooth.

4 Strain (Optional): For a clearer oil, strain the mixture through a fine mesh sieve or cheesecloth, pressing gently to extract the oil.

5 Store: Transfer the basil oil to a clean, airtight container. It can be stored in the refrigerator for up to 1 week.

Uses:

• Drizzle over soups, salads, or roasted vegetables.
• Use as a dipping oil for bread.
• Add a flavourful touch to pasta, pizza, or grilled meats.