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For the ultimate summer soup, try a twist on the classic cold gazpacho from Gizzi Erskine.

The celebrity chef says, 'A gazpacho has all the components of a salad, even down to the dressing and the croutons, whizzed together to emulsify and create a tangy soup that screams 'summer'.

'On its own it's brilliant - with prawns and quails' eggs it turns into a dish that will wow anyone. If, like me, you sometimes find yourself inundated with tomatoes and never know what to do with them all, look no further.'

Serves 4
Preparation time 20 minutes
Cooling time 1 hour

Ingredients
1kg vine-ripened tomatoes, skinned if you can be bothered
Half a cucumber, peeled and chopped
1 red pepper, seeded and chopped
1 red chilli
3 garlic cloves, peeled
100g good-quality white bread, crusts removed, soaked in water
1 sprig of fresh basil
100ml extra virgin olive oil, plus extra for drizzling
2 tablespoons sherry vinegar
1 teaspoon golden caster sugar
sea salt and freshly ground black pepper, to taste

To serve
1 tomato, seeded and chopped
Quarter cucumber, seeded and chopped
Quarter red pepper, chopped
12 cooked king prawns, peeled
6 hard-boiled quails' eggs, peeled and halved

Method
Place the tomatoes, cucumber, red pepper, chilli, garlic, bread, basil sprig, olive oil, sherry vinegar, sugar, salt and pepper in a mixing bowl and stir together as if you're making a salad.

Place half this mixture in a blender and blitz for 1 minute, or until smooth. Push the soup through a fine sieve into another mixing bowl. Repeat with the other half of the 'salad'.

Check the seasoning and place in the fridge for an hour. You can eat the soup immediately but it does benefit from a bit of chilling time! While it's chilling, hard-boil your quail's eggs in a pan of boiling water for seven minutes.

When you're ready to serve the gazpacho, ladle it into bowls. Top each bowl with some of the chopped vegetables, 3 king prawns and 3 halves of quails' egg, and drizzle with extra virgin olive oil.

Taken from Gizzi's Kitchen Magic by Gizzi Erskine published by Virgin Books, priced £20