Variations on gazpacho, the salad soup from Andalusia, are a summer favourite. Unless you are lucky enough to have intensely flavoured tomatoes available, a mix of vine and cherry tomatoes gives the best results. I like ringing the changes with the presentation - sometimes staying traditional with ramekins of diced ingredients to add to the table, but I particularly like a garnish of freshly picked white crab. This version is almost a meal in itself. When I'm not in Cornwall, I buy local Newlyn white and brown crab meat.
