GORDON RAMSAY GAZPACHO SERVES 6 INGREDIENTS:

6 Roma tomatoes, skins off finely chopped 1 fat garlic clove, peeled and finely crushed 1 red pepper, deseeded and finely chopped 1 small red onion, peeled and finely chopped cucumber, peeled, deseeded and finely chopped Juice of 2 limes, or to taste Sea salt and freshly ground black pepper 300ml/ 10.5 fl oz cold vegetable (or chicken) stock 300ml/ 10.5 fl oz tomato juice 1 large handful basil and tarragon leaves, chopped Dash of Tabasco sauce Dash of Worcestershire sauce Good quality olive oil, to drizzle

For the Parmesan Croutons

4-5, slices of ciabatta, crust removed cut into squares Olive oil drizzled 4oz/ 110g Parmesan Cheese Sea salt Crushed black pepper

METHOD: For the crouton. Cut the ciabatta slices into inch squares. Place the bread in a large bowl and toss with the olive oil. Add the Parmesan cheese and toss well to make sure that all of the bread is coated with the oil and the cheese and season. Place the bread on a sheet tray (single layer), and place in a pre-heated 325oF/ 165oC degree oven. Cook until golden brown. For the soup. Put all the vegetables in a large bowl and sprinkle over the lemon juice and some salt and pepper. Mix well. Pour in stock and tomato juice to cover, then stir in the herbs and a dash each of Tabasco and Worcestershire sauce. Cover with cling film/ ceram wrap and chill for at least four hours to let the flavours meld. Serve in chilled bowls with a drizzle of olive oil and croutons scattered on top.