Willie Harcourt-Cooze has worked his chocolate magic on a Spanish classic with delicious results.
Serves 4
1. Roast the red pepper under a grill or on a griddle until the skin has blackened slightly.
2. Place the pepper, tomatoes, onion, garlic and cucumber in a food processor and begin to blitz. While the processor is going, pour in the olive oil.
3. Blitz the gazpacho until smooth.
4. Combine the vinegar and sugar in a small pan and heat until the sugar has dissolved. Stir in the cacao and continue to heat until the cacao has melted.
5. Remove the pan from the heat and leave to cool slightly.
6. Pour the cacao syrup into the gazpacho. Season and serve.
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