Crab and Tomato Gazpacho with Diced Cucumber and Chive Oil

To make the chive oil

1. In a blender, combine chives and oil, and blitz on high speed for eight minutes. Pour into an airtight container and store in the fridge for 24 hours.

2. When ready to use, pass the chive oil through a muslin cloth. This oil can be stored for up to two weeks.

To make the Gazpacho

1. Pre-heat grill to 200ºC. Season your tomatoes generously with flaky sea salt and one tablespoon olive oil. Place on baking tray under pre-heated grill for five to eight minutes, or until caramelised.

2. Meanwhile, in a pan over medium heat add remaining oil and begin to sweat off shallots, garlic and diced red pepper, around eight minutes.

3. By now your tomatoes should be starting to caramelise and the skin to blister. Remove from the grill and set aside.

4. Mix the vinegar and white wine together, pour into your frying pan, allowing the wine to bubble and reduce by half. Add your grilled tomatoes and stir continuously to help breakdown the tomatoes. Cook for about five minutes.

5. Remove from heat and add mixture to a blender. Blitz on high speed for about three minutes. To make your gazpacho smoother, pass the mixture through a sieve and leave to cool completely.

6. To serve, distribute the gazpacho between bowls and top with seasoned crab mixture. Place diced cucumber around the crab and add a few drops of chive oil to finish.