Cool and refreshing, it is the ideal choice for a simple lunch or midsummer supper, with some crusty country–style bread or rolls. Or serve it as a starter on a warm evening.

Today, Cesar Garcia of Spanish restaurant Iberica, London, shares his recipe for gazpacho of red berries and beetroot (or gazpacho de frutos rojos y remolacha if you want to practice your Spanish).

See more here. It’s a simple recipe and the best gazpacho that I’ve tried. It also helps that fresh vegetables are the main ingredients for this lovely Golden Gazpacho recipe. I’ve seen ...