A soup? A smoothie? A liquid salad Let’s be honest about gazpacho and I wonder if you had the same feelings about it as me? When I first learnt about this cold soup as a child, I thought the idea was pretty yucky. I now consider it essentially as a delicious salad smoothie…and in the summer I can’t get enough!

All the fresh base ingredients compliment each other so nicely yet each flavour remains distinct. All you need to do is chop the ingredients and let them steep overnight in a good splash of good quality sherry vinegar (I recommend Pedro Ximenez).

The hint of fruity sweetness from strawberries deliver a beautiful acidic note making it the perfect summery twist to this classic Mediterranean chilled soup.

I hope you will give this one a go. Long live summer and ¡Viva España! x

Ingredients (serves 6)

600g organic vine-ripened tomatoes, chopped

500g organic ripe strawberries, with a few reserved for garnish

1 light organic green pepper, sliced

1 small shallot, finely chopped

1 small organic garlic clove, crushed

1/3 organic cucumber

1 tbsp sherry vinegar (good quality is essential like Pedro Ximenez)

75ml extra-virgin olive oil, plus extra for drizzling .

🌱Micro cress, sprouts and edible flowers to garnish 🌼

Method

1.  In a large bowl, combine all the ingredients (except the olive oil, garnishes), add some salt and freshly ground black pepper and leave to infuse overnight.

2.  The next day add the olive oil and whizz together with a hand blender or in a food processor until smooth, adding a splash of water if it’s too thick. Season to taste.

3. Divide the gazpacho between individual soup bowls and garnish with micro greens, strawberries and edible flowers. Finish with a drizzle of extra-virgin olive oil and some sea salt and freshly ground pepper.