José Pizarro’s strawberry gazpacho

Step 1

In a large bowl combine the tomatoes, strawberries, red pepper, shallot, garlic and sherry vinegar and leave to infuse overnight.

Step 2

The next day, add the extra-virgin olive oil and whizz together with a hand blender or in a food processor until smooth, adding a splash of water if it’s too thick. Season to taste.

Step 3

Pour a little olive oil into a frying pan over a medium heat and fry the sourdough cubes for 4-5 minutes until golden. Drain on kitchen paper and sprinkle with sea salt.

Step 4

Divide the gazpacho between six soup bowls and garnish with basil leaves and sourdough croutons. Finish with a drizzle of extra-virgin olive oil and some sea salt. Serve with a cold glass of amontillado or palo cortado sherry. Andalusia is published by Hardie Grant (£Recipes José Pizarro Photographs Emma Lee Food styling Aya Nishimura Styling Tabitha Hawkins