Gazpacho

Gazpacho is such a summertime dish. Sweet and slightly sour (that will be the tomatoes, cider vinegar, citrus juices and softened dates), mellow spicing (chilli, cumin, coriander, parsley) and just an overall delicious mix of creamy and crunch. This is one of those dishes that you just feel better for eating.

Method

• Place half of the tomatoes (choose the prettier ones to chop up later) into a blender with the juice of the orange and lemon, clove of garlic, cider vinegar, dates, cumin, chilli and oil.
• Blitz until completely smooth and then add the fresh herbs and pulse very briefly until just incorporated -if you blend the herbs too long the gazpacho will turn brown instead of a rich red colour.
• Finely dice the remaining tomatoes, cucumber and onion.  Place in a large mixing bowl and then pour the blended mixture over the top.
• Season to taste, stir well and refrigerate for as long as possible before serving – if you make this the day before and leave in the fridge overnight you’ll find that the flavours really develop.
• To serve, pour the gazpacho into bowls and top with a drizzle of good quality olive oil.

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