Rachel Khoo: gazpacho

I’m clinging on to summer, so chilled soups are still very much on the menu. Gazpacho is, for me, the pinnacle of all cold soups. Granted I like to mix it up on occasion by enjoying a vibrant green version, or a cool almondy garlic concoction, but in reality nothing comes close to a classic gazpacho in fire-engine red. This ingenious Spanish creation can feature red pepper, stale bread or croutons, even a humble hard-boiled egg. But some slightly overripe tomatoes, preferably Isle of Wight, and a good-quality olive oil are essential.

Gazpacho

Serves 4

550g large plum tomatoes

350g yellow tomatoes

1 large English cucumber

3 cloves garlic, peeled

Sea salt

2 tbsp sherry vinegar

5 tbsp extra virgin olive oil

Freshly ground black pepper

10 pitted black olives

100g cherry tomatoes

1 tsp oregano

Extra virgin olive oil, to drizzle

Roughly chop the plum and yellow tomatoes and half the cucumber and place in a food processor. Add the garlic cloves, a pinch of sea salt, the sherry vinegar and extra virgin olive oil. Check the seasoning and add some black pepper, plus more salt if required.

Dice the other cucumber half into 1cm cubes. Roughly chop the olives and quarter the cherry tomatoes. Place in a bowl, mix and toss with the oregano.

Divide the gazpacho between four bowls and dollop the diced vegetables on top. Drizzle with olive oil to serve.