Prepare the vegetables

• Wash and roughly chop the zucchini, cucumber, green pepper and spring onion.
• Peel the garlic clove.

Blend the gazpacho

• Put the vegetables and garlic in the blender.
• Add the olive oil, sherry vinegar, salt and black pepper.
• Pour in the cold water and blend until completely smooth.

Chill and serve

• Taste and adjust the seasoning.
• Chill in the fridge before serving, then serve cold.