Gazpacho originates from Andalucia in southern Spain where workers traditionally enjoyed it as a cool refreshing liquid lunch. There are many of versions of gazpacho, but it always contains tomatoes, is eaten raw and must be ice cold. Ripe sweet tomatoes are crucial to make a rich flavoursome soup, so gazpacho is best made in the summer.
- 500g tomatoes, cored
- 1/2 green pepper, deseeded and roughly chopped
- 1/2 red pepper, deseeded and roughly chopped
- 1 garlic clove, chopped
- 50ml extra virgin olive oil
- 25ml sherry vinegar
- pinch of paprika
- 1 tsp agave syrup
- salt and pepper
- extra virgin olive oil
- borage flowers
- Place the garlic and peppers in a large food processor and puree until smooth. Add the tomatoes and blend again.
- Add the oil and sherry vinegar, paprika and agave syrup and blend again. Add water to reach a smooth consistency.
- Season and garnish to taste.
- Traditional toppings include diced cucumber, red pepper and chilli. Here we have added borage flowers and a swirl of olive oil.