Gazpacho
Serves: 2
400g tin of chopped tomatoes
1/2 shallot, finely chopped
1/2 green pepper, de-seeded and finely chopped
1 clove garlic
2 tbsp olive oil
2 tsp red wine vinegar
1 lemon or lime
Cucumber and tomatoes to garnish
1. In a food processor, blitz the chopped tomatoes, the shallot, green pepper and garlic. Add the oil and red wine vinegar then process until smooth.
2. Place the mixture in a bowl and season with salt and freshly ground black pepper. Add the juice of the lemon or lime chill thoroughly in the fridge for several hours.
3. Top the soup with diced cucumber and de-seeded tomatoes and serve with crusty bread.
