Ingredients

• 1 litre/1.7 pints passata
• 4 spring onions
• trimmed
• sliced
• 2 garlic cloves
• peeled
• crushed
• ½ cucumber
• peeled
• chopped
• 1 small red onion
• peeled
• chopped
• ½ red and ½ green pepper
• stalk and seeds removed
• chopped
• 2 tbsp sherry vinegar
• salt and white pepper
• 4 tbsp extra virgin olive oil
• plus extra to serve
• 8-10 quails' eggs (optional)
• handful small basil leaves
• finely shredded
• small bag lightly toasted croûtons (optional)

Directions

• For the gazpacho
• blend all of the gazpacho ingredients to a smooth purée in a blender or food processor and chill in the fridge overnight.
• Just before serving
• bring a pan of water to the boil and hard-boil the quails’ eggs for three minutes (if using). Run the quails’ eggs under cold water. When cool
• peel away the shells and chop the eggs (or just cut them in half).
• Stir the basil into the gazpacho.
• To serve
• pour the gazpacho into bowls and sprinkle over the croûtons
• if using. Garnish with the quails’ egg and a drizzle of olive oil.