A summery soup for those sultry days.
Place the toasted almonds, fresh chilli, red onion, garlic, red peppers, cucumber, tomatoes and sherry vinegar into a blender and pulse.
Add sea salt, which turns up the volume of flavours, and some olive oil.
Add tomato juice to loosen the gazpacho and blend.
Then add liberal amounts of basil and mint, more tomato juice and pulse one more time.
Puree until it’s still textural and chunky.
Please note that quantities of all ingredients are to taste.