1) In a large pan pour a little olive oil and place it over medium heat. Peel and chop the garlic and add it together with the chopped onion to the hot oil.

2) Stir well and cook the onion for 2 minutes. Then add the sliced lettuce.

3) Stir again. Cook the lettuce for 4 minutes. Then pour in the warm vegetable stock.

4) Stir and cook the lettuce for another 3 minutes. Then season with a little pinch of pepper and salt. Pour the lettuce and liquid in a blender.

5) Pulse well into a puree. Then pour in the cream.

6) Pulse and add the fresh tarragon.

7) Pulse well again. This can take a minute or two to get a very fine texture. If you are not happy with it (it can sometimes be quite grainy if the lettuce isn't cooked enough) you can strain it through a fine sieve. Then check the seasoning and add extra pepper or salt to taste if necessary. Pour the gazpacho into small glasses and chill in the fridge for another 10 minutes. Serve.