Instant Gazpacho Refresher

After a week in sunny Spain and guzzling this totally refreshing drink/soup hybrid all the time, I missed it a lot. And I really wanted to have it on tap at home, so I’ve worked out a way of getting that amazing freshness and flavour kick in an instant, without their amazingly sweet, sunny tomatoes. It’s as quick and easy as making a smoothie. And packed with vegetable and antioxidant goodness. Float some ice cubes in it and have it as a starter with olive oil drizzled over the top. Or just gulp it by the glassful whenever you fancy. Makes 1 litre

• 2 tins plum tomatoes
• 1 whole cucumber
• 1 red pepper
• 1 garlic clove
• 4 Spring onions
• 1 tbsp red wine vinegar
• ½ lemon juice squeezed
• 2 tbsp olive oil
• 4 ice cubes
• dash of Tabasco for those who like some spice
• 1 tbsp dry sherry (for adult version!)
• Salt and pepper to taste
• 2 or 3 basil leaves plus extra to garnish

Place everything, saving a couple of basil leaves, in a high speed blender and whizz until completely liquid. Add some water if too thick for your liking and a few more ice cubes to serve. Either in a tall glass or a small bowl with a drizzle of olive oil and a sprinkle of salt and pepper. Keeps in the fridge for up to 3 days. Don't worry if it's not bright red - it depends on the tomatoes and peppers, but it will still taste fabulous I promise.