Gazpacho

Ingredients

• 1 cucumber, peeled and chopped
• 1 red pepper, deseeded and chopped
• 1 green pepper, deseeded and chopped
• 1kg ripe plum tomatoes, cored and chopped
• 1 or 2 garlic cloves, peeled and crushed depending on how hot and pungent
• 2 spring onions, trimmed and finely chopped
• 275ml vegetable stock
• 575ml tomato juice (not usually on everybody’s list but worth trying)
• 15ml basil or parsley chopped
• 75g stale crusty white bread, chopped
• 2–2½ tbsp sherry vinegar or red wine vinegar, or to taste

Seasoning to taste

Preparation

1. Puree all the vegetables together in a blender
2. Stir in the tomato juice
3. Cover and chill
4. Serve garnished with ice cubes, basil leaves or a selection of chopped vegetables and croutons.