Gazpacho

Serves: 8
Ingredients

1 Large Red Onion peeled

2 Red Bell Peppers deseeded and chopped

1kg Over-Ripe Vine Tomatoes

3 Cucumbers, deseeded and peeled

100ml Cabernet Sauvignon Vinegar

25g Caster Sugar

28g (Maldon preferably) Sea Salt

2 stems of Basil

250g Watermelon (flesh only)

250ml Good-Quality Olive Oil

METHOD

The day before serving, roughly chop all the ingredients, cover and marinade together in a large container overnight.

The following day you will be amazed at how much liquid is produced. Blend all the ingredients well until smooth and velvety.

Pass this through a fine sieve to remove all the particles – you don’t have to, but I prefer this. 

Chill the soup and serve extra cold with a splash of good quality olive oil.