Chef David Willcocks worked in the south of Spain where he dined with famed chef Dani Garcia. This is his take on Garcia’s gazpacho. Served well-chilled is a refreshing dish on a hot day. The addition of the cherry puree to the gazpacho lifts the tomatoes with its sweetness and adds an extra dimension to the classic Spanish dish. Garnish with a few ripe tomatoes, pitted cherries, grated frozen cherve, a fillet of good quality Spanish anchovies and pistachios, or equally keep a bottle in the fridge as David does in his house to be enjoyed whenever. 

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