Gazpacho

• red onion↗1

  chopped

• garlic cloves↗2

  finely chopped

• red pepper↗1

  deseeded and chopped

• ripe tomatoes↗4

  chopped

• slice white bread↗1

  crusts removed and torn

• passata↗500ml ml
• / half pint vegetable stock300ml ml
• olive oil↗5 tbsp tbsp

  plus extra

• wine vinegar↗4 tbsp tbsp
• Tabasco or harissa↗1 tsp tsp
• sugar↗1 tsp tsp
• basil leaves↗

  to serve

Step-by-step instructions

1. 1

   Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl and put in the fridge for at least 2 hrs or overnight.

2. 2

   To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.