summer gazpacho

It's July, so we're officially in the thick of summer. If, however, you're in England, then you'll be fully aware that Weather currently has a bad case of schizophrenia. She is behaving a little delusional lately and can't decide whether she is in a fresh, happy, tense or angry disposition. It's so hard to keep up. My advice is that we be patient with her short attention span and dis-organised thinking, and make plans with or without her help.

I'll nudge this under your nose...perhaps you need a little help remembering?

Gazpacho is usually consumed during the summer months. I've tried various variations and many have left me unimpressed. They are either too lumpy / thick / imbalanced / rich, but this one is sweet, sharp, refreshing and light. An unassuming but winning opening act before the main course.


Serving 4

• 1.1 kg cherry tomatoes
• 1 cucumber, peeled and roughly chopped
• 1 garlic clove, peeled and roughly chopped
• 1 heaped teaspoon minced fresh red chilli
• 2 heaped teaspoons chopped onion
• 275 ml extra virgin olive oil
• 1 teaspoon red wine or sherry vinegar
• 2 heaped teaspoons caster sugar
• 2 rounded teaspoons sea salt
• Grinding of black pepper
• Extra virgin olive oil and fresh chopped cucumber to serve

All ingredients into a blender. Work to a puree, and then pass through a sieve into a large bowl. Cover and chill for at least 1 hour, but not for longer than necessary.

Ladle the chilled soup into bowls (I like small portions - a taster). Put a small handful of chopped cucumber on top, to really infuse it with freshness and a drizzle of evoo.