Fallow Restaurant London

Green Tomato Gazpacho


Green Tomato Gazpacho

  • Author: Fallow
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour and 10 minutes


  • Gazpacho:
  • 6 green tomatoes, quartered and deseeded
  • 1 banana shallot, finely sliced
  • 1 whole cucumber, deseeded
  • 2 jalapeño chillis, stalks off, halved lengthwise
  • 3 pale green Turkish peppers
  • 1 clove of garlic
  • 2 tbsp Sherry vinegar
  • Good olive oil
  • 1 lime, juiced
  • Sea salt
  • 1 slice of sourdough bread
  • A large handful each of dill, wild garlic and parsley
  • Ice cubes
  • Pepper
  • Garnish:
  • Handful broad beans
  • Handful frozen green peas
  • Small bunch dill
  • A few wild garlic leaves
  • Lemon zest
  • Good olive oil
  • Sherry vinegar
  • Salt, pepper


  1. Quickly blanch the shallots in boiling water, remove with a slotted spoon and place straight into iced water to refresh. Drain, and place in a large bowl.
  2. Roughly chop the cucumber, tomatoes, jalapeños (you can leave the seeds in) and Turkish peppers and add to the shallots.
  3. Grate in the clove of garlic, drizzle in a couple of tablespoons of sherry vinegar, a generous pouring of olive oil, a good squeeze of lime juice and a pinch of salt..
  4. Toss all the ingredients together and allow to sit for at least an hour.
  5. For the garnish: pod the broad beans then blanch in boiling water for about a minute, refresh in a bowl of iced water. Remove the second layer of skin from the beans, then transfer to a bowl with the defrosted peas.
  6. Throw in the finely chopped dill and chiffonaded wild garlic. Dress with a drizzle of olive oil, salt, a grind of pepper and lemon zest, mix together and set aside.
  7. Back to the soup: tip the macerated vegetables into a blender and blitz. Throw in the herbs and keep blending. The soup will heat up slightly, let it get just above blood temperature (to 45 degrees c) to release the chlorophyll from leaves. Throw in a few pieces of sourdough to thicken, some ice cubes to cool and a nice drizzle of olive oil.
  8. Strain the blended gazpacho into a large bowl set over ice, pushing through a fine sieve with a ladle or large spoon to get it silky smooth. Check for seasoning and add salt, pepper and sherry vinegar as needed.
  9. Proudly serve your beautiful green gazpacho, topped with a spoonful with the broad beans and peas.

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