Blanch all the herbs together in boiling water 1 minute, then drain and refresh in iced water. Drain and transfer to an upright blender. Add the oil and blend until very smooth. Add the eschalot, tomato, chilli and cucumber, one by one, blending after each addition until smooth. Add
This should be made on the day of serving as it discolours on standing.
Divide each gazpacho among
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