Next level gazpacho

• ripe tomatoes↗1kg kg

  on the vine, roughly chopped

• olive oil↗2 tbsp tbsp
• slightly stale white sourdough2 small slices of
• ripe red pepper↗1
• cucumber↗½

  peeled and finely chopped, plus extra to serve (optional)

• sherry vinegar↗2-3 tbsp tbsp
• garlic cloves↗2

  crushed

• extra virgin olive oil↗75ml ml

  plus extra to serve

• basil leaves↗

  to serve (optional)

Step-by-step instructions

1. 1

   Put the chopped tomatoes in a large bowl and set aside. Heat the olive oil in a frying pan over a medium heat and fry the sourdough until golden, about 2-3 mins on each side, then tear into rough pieces and add to the bowl with the tomatoes.

2. 2

   Hold the pepper over the flame of the hob using tongs until blackened, 5-10 mins. Turn regularly to ensure the pepper is evenly charred. (Or, do this using a kitchen blowtorch, or blacken under a hot grill.) Transfer the pepper to a food bag, seal and leave to steam for 10 mins. The pepper will have softened. Peel off the skin and discard it with the seeds. Tear the flesh into pieces and add to the tomatoes and bread along with the chopped cucumber, a pinch of sea salt, 2 tbsp of the vinegar and the garlic. Leave for 2 hrs at room temperature for the tomatoes to macerate slightly.

3. 3

   Pass through a coarse sieve into a jug or bowl. Season to taste, adding more vinegar if needed. Whisk in the extra virgin olive oil, then chill for at least 4 hrs, or ideally overnight. Will keep chilled for three days.

4. 4

   Serve finished with a grinding of black pepper, a drizzle of extra virgin olive oil, a little more chopped cucumber and some basil leaves, if you like.