Categories: July, soup

Ingredients

• 1kg ripe tomatoes, quartered
• 4 spring onions, trimmed and roughly chopped
• 3 garlic cloves
• 1/2 cucumber, roughly chopped
• 75ml extra-virgin olive oil, plus extra to drizzle
• 25ml sherry vinegar

Directions

1. Put the tomatoes, spring onions, garlic and cucumber in a blender and whizz until smooth. Pass through a fine sieve 2-3 times. Return the mixture to the blender and, with the motor running, slowly add the olive oil through the feeder tube. Add the sherry vinegar, then season with salt and pepper to taste. Pour into a jug or bowl, cover and chill for at least 2 hours.

2. Ladle the gazpacho into bowls or cups, drizzle with olive oil and grind a little pepper over the top. Serve with croutons.

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