(Serves 6–8) 2 x 410g tins Italian chopped tomatoes, chilled
1 small red or yellow pepper, finely diced
1 cucumber, peeled and sliced 1 onion, quartered
3 stalks celery, chopped
15ml finely chopped fresh parsley 1 small clove garlic
1ℓ chicken stock, chilled
15ml red wine vinegar or apple cider vinegar
45–60ml extra virgin olive oil 2 x 200ml tins tomato cocktail, chilled
10ml Worcestershire sauce salt and pepper, to taste
flat-leafed parsley or coriander (optional) cheese straws, focaccia or other bread 1. Blend all the ingredients together in batches. Don’t blend too smooth as gazpacho is better with a bit of texture and crunch.
2. Chill for at least 4 hours. 3. Place in chilled soup bowls or glasses, garnish with the herbs, if using, and serve with cheese straws or fresh bread.