This gazpacho is easy to throw together and takes about 10 minutes to prepare – just stick everything in the blender. With the salad and halloumi, it's a great lunch, or serve it with grilled chicken or fish for dinner.
400g heirloom tomatoes
2 long red chillies, deseeded
2 sprigs mint
¼ bunch parsley
¼ bunch basil
3 cloves garlic, peeled
150ml olive oil
½ thick slice sourdough, crust on
1 punnet cherry tomatoes
a few splashes Tabasco
salt and pepper
½ punnet cherry tomatoes, cut in half
50ml olive oil
½ long red chilli, deseeded and finely sliced
1 lemon, zest and juice
¼ red onion, finely sliced
Roughly chop all the gazpacho ingredients and whiz in a food processor. Season well with plenty of salt flakes and cracked pepper and chill in the fridge.
For the garnish, mix the cherry tomatoes, olive oil, chilli, lemon zest, juice and red onion in a small bowl and season.
To serve, pour the gazpacho into four bowls, place a few spoons of the garnish in the centre and drizzle with a bit more olive oil.
Serving suggestion: Our grilled haloumi with salsa verde.