Clear Gazpacho

Clear Gazpacho is one of my favourite summer recipes. It's very easy to make, though slightly time consuming- but could be made in advance, and then assembled at the last minute.

It uses similar ingredients to a traditional gazpacho soup, but, instead, has as a base a mouth watering, flavour infused, clear, tomato "consomme".

Take a largish quantity of ripe red tomatoes, and blitz them in your mixer with some sea salt. The riper the better, as the salt helps to draw out the juices. Next, line a sieve with muslin or coffee filter paper, and fill it up with the tomato pulp, placing a large bowl underneath. Stick it in the 'fridge, and let the "tomato water" drip slowly into the bowl. When I'm in the mood, I sometimes add some crushed mint leaves to the pulp as well.

The next morning you'll have a bowl full of an amazingly clear, rose-coloured, light but flavour-rich, tomato stock. The first time I made it, I was amazed. Add a bit more salt to it, if it needs it.

Pour the cold tomato water into bowls. Garnish with thinly sliced radishes, cubed avocado, sliced baby tomatoes, apple cut into tiny batons, red chili cut into wafer thin julienne, red, yellow, and green peppers, courgettes, and chopped basil.

The secret is to try and cut the ingredients into the smallest shapes you possibly can: these can include batons, diamonds, cubes, and thin strips, as the mood takes you. If they're small enough, they should float on top of the soup with ease. Serve it chilled.

That's it.