Recipes

Summer leaves, courgette, gazpacho dressing and manchego

Summer leaves, courgette, gazpacho dressing and manchego

Paul Flynn's face
Paul Flynn
Sat May 30 2020 - 05:55
Serves: 4
Course: Salads
Cooking Time: 0 hr 20 mins
Ingredients
  • 500g cherry vine tomatoes, halved
  • 1 red pepper, deseeded and sliced
  • Half a cucumber, peeled and diced
  • 2 cloves of garlic, peeled and sliced
  • 300ml water
  • 200ml olive oil
  • 2 tbsp red or white wine vinegar
  • 8 leaves and stalks of basil
  • A pinch of sugar
  • Salt and pepper
  • 400g salad leaves, washed and dried carefully
  • 1 courgette, washed and peeled into strips
  • 100g shaved manchego or Parmesan
  • Garnish with some little plum tomatoes, halved

1 Blend the tomato, pepper, cucumber, garlic, water, olive oil, vinegar, basil and sugar to together in a food processor until smooth.

2 Season with salt and pepper and then keep in the fridge. Like a true gazpacho it's better chilled.

3 When ready to serve, turn your leaves and the courgettes in the gazpacho dressing and place in a large bowl.

4 Scatter over the tomatoes and cheese shavings and serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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