For the gazpacho, roughly chop the tomatoes, cucumber, red capsicum, garlic, onion and basil, and blend. Sieve to extract maximum flavour and discard pulp. Add sherry vinegar and tabasco. Season to taste, cover and refrigerate. water over a gentle heat. Add gelatin and stir until dissolved. Remove from the heat before stirring into the gazpacho. film. Place a cardboard cutout wrapped in foil and clingfilm on top then set a 500g weight to press terrine down. Refrigerate.