My mum used to make loads of gazpacho when I was a kid so I’d already got a taste for it by the time I spent a few months living in Southern Spain. As a student, when I ordered this as a nice refresher in the Andalucian heat. This version is made without any bread but you can’t really spot the difference.
It’s like an extremely tasty, drinkable salad – perfect to sip on the run or as an easy-peasy starter in summer.
Blitz everything in a blender and leave in the fridge to chill for an hour or two. To serve, you can finely chop some more cucumber/pepper and sprinkle it on the top with a drizzle of olive oil. You can also pop a couple of ice cubes in for extra chill!