Chilled gazpacho

Name: Chilled gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 8 Tomatoes, very ripe, roughly chopped; 1 Cucumber, peeled and chopped; 1 Peppers, chopped; 0.5 Red onions, chopped; 0.5 Garlic, cloves, crushed; 60 ml Olive oil; 30 ml Red wine vinegar; 10 g Fresh basil; 5 g Salt; 2 g Black pepper

A cold Spanish tomato and cucumber soup that needs no cooking, ideal for a hot day with a plate of cheese or bread.

Ingredients

8 Tomatoes, very ripe, roughly chopped
1 Cucumber, peeled and chopped
1 Peppers, chopped
0.5 Red onions, chopped
0.5 Garlic, cloves, crushed
60 ml Olive oil
30 ml Red wine vinegar
10 g Fresh basil
5 g Salt
2 g Black pepper

Method

Put the tomatoes, cucumber, pepper, onion and garlic into a large bowl.
Blend in batches until smooth, adding the oil in a steady stream as you go. For an extra silky soup, rub it through a sieve.
Stir in the vinegar, salt and pepper, tasting as you go.
Chill for at least 2 hours, until very cold.
Serve in bowls or glasses with torn basil and, if you like, an ice cube each.