Gazpacho with grated egg by Joe Woodhouse

I love gazpacho in the summer months. It is such a brilliant hot weather dish. The egg gives a little substance and plays well against the acidity of the soup. It really does improve in flavour if you leave it macerate and once blended. Making the day before and mixing back up before serving works a treat.

Serves 6 as a starter

Ingredients

1 cucumber, peeled and deseeded, chopped

1 red bell pepper, stemmed and deseeded, chopped

1 green bell pepper, stemmed and deseeded, chopped

1kg tomatoes, roughly chopped

4 spring onions, chopped or 1/2 onion peeled and chopped

2 garlic cloves, peeled and roughly chopped

100g stale white bread, in chunks

2tbsp sherry vinegar, you made need more

5tbsp extra virgin olive oil, more if needed in the soup and some for garnish

4 eggs, hard boiled

Sea salt and black pepper

Method

In a large mixing bowl add the first seven ingredients. Along with the sherry vinegar and half the oil. Give everything a good squeeze with you hands to help release their juices. Let stand for 30 minutes or longer if possible.

Add the mix to the blender and blend until very smooth with a tbsp of salt to start. Taste and adjust seasoning as needed, it may need more vinegar. Blend in the remaining oil until the soup has the texture and richness of flavour. Chill until very cold.

When ready to serve peel your eggs and coarsely grate. Portion the soup into bowls, top with egg and a drizzle of oil. Crusty bread to mop everything up.