- Roughly chop the cucumber, pepper and tomatoes. Keep aside a small amount of cucumber and pepper for the garnish (in 5 mm cubes). Peel the shallots and the garlic
- Blitz all the vegetables apart from the garnish in a blender.
- Add the red wine, olive oil and 300ml of water and mix well.
- Season the gazpacho with the sea salt and pepper.
- Garnish the soup and serve chilled.