Prepare the vegetables: deseed the pepper and roughly chop.

Peel the cucumber, halve lengthways, deseed and roughly chop.

Quarter the tomatoes.

Peel and roughly chop the onion and garlic.

Blend all the prepared ingredients with the stock, olive oil, elderflower vinegar, salt and pepper until smooth.

Optional: strain through a sieve for an extra-smooth consistency.

Chill in the fridge for at least 1–2 hours.

Hard-boil the egg, run under cold water, peel and finely chop.

Finely dice a small amount of cucumber and red pepper.

Arrange the gazpacho in deep bowls or glasses. Garnish with the chopped egg, cucumber and red pepper. Drizzle with a few drops of olive oil, if desired.