Salmorejo is one of my favourite dishes to make when summer tomatoes are ripe and ready. This Andalusian soup is served cold, and is a fantastic way to use up leftover ingredients that you have in the pantry. Stale bread works wonderfully well to give it a velvety-smooth texture. It is the perfect example of simplicity at its best.

As we come towards the end of blood orange season I wanted to utilise this fresh and vibrant fruit in a simple way. Crudo seemed like a good choice. The balance of flavours and textures works well. I recommend using transparent soy sauce in the dressing if you can source it. It keeps the colours vibrant. I have also tried this recipe with tuna and it was delicious.