Gazpacho is the perfect refresher on a hot summer’s day or evening. Given how many greens are in this version I like to think of it as a savoury form of Berocca: just the shot of natural vitamins you need when you’re flagging from the heat...
Place all the ingredients (except the salt and pepper, garnish and ice cubes) in a blender or food processor and blitz until smooth. I like to keep some texture to it but some prefer a very smooth gazpacho, in which case pass it through a sieve. Season to taste. Bear in mind that this soup is eaten very cold (with ice cubes) so the flavour will be slightly muted by refrigeration. In other words, don’t be shy about seasoning generously. After all, if you’re in the midst of a heatwave you’ll be sweating intensely, so you’ll need to consume some salt to recalibrate.
Chill the soup for 1–2 hours in the fridge, or place in the freezer for 30 minutes–1 hour until very cold. Serve with ice cubes, garnished with finely chopped cucumber and green chilli.
© Signe Johansen, 2018. Images:© Patricia Niven, 2018.