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An easy-peasy gazpacho with heaps of authentic flavour, just like the Andalucian classic, but barely any effort.
This soup is perfect for picnics (pour it into a flask to keep it cold). It can be made a day or two in advance, and just needs a quick shake or stir before serving. Serve with toasted pitta breads brushed with olive oil, topped with cumin seeds and a pinch of sea salt.