Quick gazpacho
This cold Spanish soup delivers summer in a glass, built on the bright acidity of sherry vinegar and lime. Gazpacho's genius lies in its speed: raw ingredients blended into something greater than their parts, no cooking required. The red pepper and chilli provide natural sweetness and heat that balance each other, while garlic anchors the whole thing with savory depth. It's the kind of dish that proves technique matters more than time.
Instructions
step 1 In a blender (or with a stick blender), whizz together the passata, red pepper, chilli, garlic, sherry vinegar and lime juice until smooth.
Season to taste, then serve with ice cubes.
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