Gazpacho soup recipe | Angela Hartnett

You can get some interesting heritage tomatoes these days, or seek out delicious specimens from the Isle of Wight. Always buy the ripest, as they will be tastier. Season this soup well, because anything served cold needs some extra punch.

(Serves two)
1 red pepper, deseeded and finely chopped
1 small red onion, peeled and finely chopped
1 large garlic clove, peeled and finely chopped
1 tbsp basil leaves, chopped
1 tbsp tarragon leaves, chopped
600g ripe vine tomatoes, roughly chopped
300ml tomato juice
Dash of Tabasco sauce
Dash of Worcestershire sauce
Sea salt and freshly ground black pepper
Good quality olive oil, to drizzle
2 pieces of sliced sourdough bread, grilled
100g soft goat's cheese

Mix the chopped vegetables with the herbs (retaining half the basil for later), tomatoes, tomato juice and spicy sauces. Season well with salt and black pepper – don't be too cautious, this should be nice and spicy. Leave in the fridge to marinade for at least an hour.

Blend until it is fluid – pass through a sieve if you want it really smooth, I prefer to leave it with some texture.

Chill, then garnish with basil and olive oil and serve with toasted sourdough bread and goat's cheese.

Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London.

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