Piccolo Tomato and Clementine Gazpacho Recipe - Great British Chefs

Ingredients

• 6 banana shallots, finely sliced
• 1 garlic clove, finely sliced
• 250ml of olive oil, plus extra for drizzling
• 750g of Piccolo tomatoes, roughly chopped
• 200g of clementine, peeled and roughly sliced, plus 4 extra segments to garnish
• 2 red peppers, deseeded and roughly chopped
• 2 cucumbers, peeled, deseeded and roughly chopped
• 2 tbsp of rice vinegar
• sea salt
• freshly ground black pepper
• 400g of mulled wine
• 3g of agar agar
• 2 slices of white bread, diced
• 50g of unsalted butter
• 1/3 tsp ground cinnamon
• 3 Piccolo tomatoes, halved
• nasturtium leaves, (optional)