Marcus Wareing served up a tasty heritage tomatoes and pepper gazpacho (cold soup) with sourdough bread and garden flowers on Marcus Wareing’s Tales from a Kitchen Garden.

The ingredients are: 1.2kg heritage tomatoes, 2 red peppers, 2 red onions, halved, 2 slices sourdough bread, crusts removed, torn, 1 litre vegetable stock, 1 tbsp olive oil, 50ml sherry vinegar and 20g basil.

To serve: 1 clove elephant garlic, finely chopped, 2 celery sticks, diced, ½ cucumber, diced, 300g mixed cherry tomatoes, diced, 5 basil leaves, roughly torn, splash of sherry vinegar, 2 tbsp olive oil, 4 thick slices sourdough bread, salt and freshly ground black pepper, edible garden flowers such as nasturtiums and marigolds (optional).

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.