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30 Minutes plus infuse overnight
300g of vine-ripened tomatoes, chopped
700g of ripe strawberries, with a few reserved for garnish
1 roasted red bell pepper, sliced
1 small shallot, finely chopped
1 small garlic clove, crushed
1 tbsp of sherry vinegar
75ml of extra-virgin olive oil, plus extra for drizzling
Sea salt & freshly ground black pepper
Olive oil, for frying
2 slices of sourdough, diced
Basil leaves & edible flowers, to garnish
Cold sherry, preferably Amontillado or Palo Cortado
In a large bowl, combine all the ingredients except the olive oil, sourdough and garnishes and leave to infuse overnight.
The next day, add the extra-virgin olive oil and whizz together with a hand blender or in a food processor until smooth, adding a splash of water if it’s too thick. Season to taste.
Pour a little olive oil into a frying pan over a medium heat and fry the sourdough croutons for 4-5 minutes, until golden. Drain on some paper towel and sprinkle with sea salt.
Divide the gazpacho between individual soup bowls and garnish with basil leaves, edible flowers and the croutons. Finish with a drizzle of extra-virgin olive oil and some sea salt. Serve with a cold glass of sherry.