Garden Gazpacho

Ready in 15 mins Serves 6-8 as a starter

6 cups chilled tomato juice

¼ cup lemon juice

¼ cup vegan and gluten-free Worcestershire sauce

½ tsp tabasco or other hot chilli sauce, to taste

1 tsp salt

1 tsp ground black pepper

SALAD GARNISH

3 cups finely diced tomatoes

1 large cucumber, peeled, seeded and finely diced

1 red pepper, finely diced

1 large, just-ripe avocado, finely diced ½ cup roasted blanched almonds 6-8 sprigs of mint, coarsely chopped

To make the chilled tomato soup base, mix tomato juice, lemon juice, Worcestershire sauce, chilli sauce and salt and pepper in a large jug or bowl. Adjust seasonings, including chilli sauce, to taste. Chill while preparing garnish.

Mix together tomatoes, cucumber, red pepper, avocado and almonds. If not using at once it can be kept, covered, in the fridge for a couple of hours.

To serve, divide the salad garnish between 6-8 shallow serving bowls.

Pour the chilled tomato soup around the outside and garnish each bowl with a sprig of mint.

ANNABEL SAYS: My take on gazpacho is a bit like a zingy, alcohol-free Bloody Mary served over a crisp salad. It makes a refreshing starter and will become one of those recipes you make your own by adding garlic, more chilli or different spices to suit your tastes. Some brands of Worcestershire sauce contain gluten and anchovies, so if you have vegan or glutenfree guests look for a brand like the Organic Melrose brand, which contains neither.