MARKET GARDEN GAZPACHO

This vibrant soup showcases our favourite organic summer produce. It’s wonderful enjoyed outside as part of a picnic or to begin an alfresco dinner party. We like to use a mixture of red, yellow and orange tomatoes of different sizes to capture as many flavours as possible.

SERVES 6

1kg mixed ripe vine tomatoes (use a variety of colours and sizes), roughly chopped

2 red peppers, deseeded and chopped

1 cucumber, chopped 2 cloves garlic, peeled 2 shallots, peeled and chopped

175ml extra virgin olive oil 100g sourdough bread, crust removed

2tbsp sherry vinegar

Salt and pepper

Diced red pepper, cucumber and tomato to garnish

1 Place the tomatoes, peppers, cucumber, garlic and shallots into a blender with the olive oil. Whizz until very smooth. (Do this in batches if your blender isn’t large enough to take all the ingredients at once). 2 Decant the soup into a large bowl through a conical sieve or colander, using a spoon to encourage the liquid to drain through but leaving any remaining pith, pips and skin behind.

3 Tear the sourdough into chunks and add to the soup. Stir in and set aside for 30 mins to allow the bread to soak in.

4 Add the sherry vinegar and salt and pepper and return the soup to the blender. Whizz once more for up to a minute or until you have a velvety smooth consistency.

5 To serve, pour into bowls and sprinkle over finely diced red pepper, cucumber and tomato. Drizzle with extra virgin olive oil and finish with a little sea salt and black pepper.

6 This soup is best served on the day it is made, when the flavours will be vibrant and fresh. If making ahead of time, chill until required.