| Gaspacho alentejano

This cold soup is traditionally made in summer using local tomatoes ripe with sweetness from the Alentejo sunshine. Unlike in Spanish gazpacho, the tomatoes in this dish are blended rather than crushed, giving it a smoother texture and a distinctive bright colour. Locally grown herbs and garlic add a fresh, aromatic flavour.

SERVES: 5 TAKES: 10 MINS

INGREDIENTS

FOR THE SOUP:

750g ripe tomatoes, cut into chunks

1 red pepper, deseeded and cut into chunks ½ green pepper, deseeded and cut into chunks

½ cucumber, roughly peeled and cut into chunks

½ onion, cut into chunks

4 garlic cloves, cut into chunks 5 tbsp white wine vinegar at least 7 ice cubes

5 tbsp olive oil

TO GARNISH:

oregano leaves croutons olive oil

METHOD

Tip all the soup ingredients, except the olive oil, into a blender. Blitz until the soup is smooth and light, adding more ice cubes if it’s too thick.

Slowly add the olive oil and blend again. To serve, sprinkle with the oregano and croutons and drizzle with olive oil.