Roast the vegetables: Preheat the oven to 200°C fan (400°F/gas 7).

Combine the peppers, tomatoes, carrots, and apricots in a large bowl. Drizzle with the oil, then season with the salt and some freshly ground black pepper, and toss well. Tip into a large baking tray and spread out; they should not be packed too tightly together, otherwise they will steam instead of roasting and caramelising.

Roast for 25–30 minutes, stirring halfway through. The vegetables should be well cooked, soft, and golden brown.

While the vegetables are cooking, place the onion slices in a small bowl and cover with the vinegar and water. Leave to marinate for half an hour.

Blend: Tip the roasted vegetables into a blender, along with the onion and its marinating liquid. Add the basil leaves and 45 g (1¾ oz/3 tablespoons) oil, then blend for 2 minutes at high speed.

The consistency should be quite loose. Add water until the desired texture is reached. You may need to adjust the salt and vinegar, depending on how much water you have added.

Transfer the gazpacho to a container, cover with cling film (plastic wrap), and allow to cool completely for 3–4 hours.

Assemble: Serve in individual bowls, allowing a generous ladleful per person. Garnish the top with raspberries, currants, a pinch of sumac, sorrel or the herb of your choice, and a few drops of bay leaf oil.