Like our British summer, these gazpacho shots are short sharp bursts of sunshine. The intense colour and refreshing, zesty flavour is perfect for hot days and is ideal as a starter at a BBQ or picnic.

Gazpacho originates from Andalucía and is typically eaten during its intense hot summers as a cold soup. It is incredibly easy to make using raw ingredients and if you are lucky enough to grow your own tomatoes and cucumbers then this is a great way to capture their full flavour.

Makes 1 litre

1 kg ripe tomatoes
1 long green pepper (or half a green bell pepper)
½ cucumber
1 clove garlic (skin removed)
1 slice of white bread /or 2” length of baguette
2tbs white wine vinegar
4 tbs of extra virgin olive oil
Pinch of salt

Method

1. Roughly chop all the vegetables and ripped up the bread
2. Add all the ingredients in a blender or large bowl/ saucepan (if using a hand held liquidiser) and blend until smooth. (Tip: If after blending the gazpacho is very thick and difficult to pour, try adding more cucumber to thin it, then whizz it up again).
3. Enjoy immediately or chill for three hours before serving.