Strawberry Gazpacho

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.