Chilled tomato gazpacho

Name: Chilled tomato gazpacho
Prep time: 25 min
Total time: 25 min
Yield: 8
Cuisine: spanish
Ingredients: 1 red onion, chopped; 2 garlic cloves, chopped; 1 red pepper, chopped; 4 ripe tomatoes, chopped; 1 slice white bread, crusts removed; 500 ml passata; 300 ml vegetable stock; 5 tbsp olive oil; 4 tbsp wine vinegar; 1 tsp hot sauce or harissa; 1 tsp sugar; 0 basil leaves, to serve

A refreshing tomato and pepper soup served straight from the fridge. Chill for at least 2 hours.

1 red onion, chopped
2 garlic cloves, chopped
1 red pepper, chopped
4 ripe tomatoes, chopped
1 slice white bread, crusts removed
500 ml passata
300 ml vegetable stock
5 tbsp olive oil
4 tbsp wine vinegar
1 tsp hot sauce or harissa
1 tsp sugar
0 basil leaves, to serve

Roughly chop the tomatoes, pepper, onion and garlic, tear up the bread, and pulse everything in a blender in short bursts. Stop while the soup still has some texture.
Transfer to a bowl and mix in the passata, stock, olive oil, vinegar, sugar and a few drops of hot sauce. Season, then cover and chill for 2 hours or more so it is properly cold.
Serve in chilled bowls, each finished with a thread of olive oil and some basil.

Inspired by Mary Cadogan’s recipe for Good Food · Photo: E4024, CC BY-SA 3.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Gazpacho_in_a_white_bowl.jpg)