Chilled tomato and pepper soup

This is my version of a classic Spanish gazpacho. It’s best to make this recipe during the summer when peppers and tomatoes are at their best. The components in this soup are raw, so it’s vital that they are ripe and full of flavour. It’s also important to marinate the soup so the ingredients have time to release their flavours.

You should be able to buy garlic croutons in the supermarket. If you can’t find cracked black pepper, use crushed black peppercorns instead.