Gazpacho

This chilled Spanish classic is packed with fresh vegetables and flavours. Perfect for hot summer days – no cooking required and ideal with crusty bread on the side.

Dame Clare Donovan, CEO of Cooking Champions.

Serves 6

Ingredients

10 vine tomatoes, roughly chopped

1 cucumber, roughly chopped

1 red pepper (or a mix of colours if you have them)

½ white onion, roughly chopped

1 tbsp garlic paste

60ml extra virgin olive oil

20ml red wine vinegar (or sherry vinegar)

Sea salt and freshly ground black pepper, to taste

A few dashes of Tabasco (optional)

To serve

Chopped tomatoes

Thinly sliced onion

Micro herbs or parsley

Extra drizzle of olive oil

Method

Place all the vegetables, garlic, olive oil and vinegar into a blender and blitz until smooth.

Season well with salt and pepper and add a few dashes of Tabasco if you like a little heat.

Chill in the fridge for at least 2 hours – longer if possible, as the flavours improve as it rests.

Serve well chilled, topped with chopped tomatoes, onion, herbs and a final drizzle of olive oil.