GAZPACHO
| 750g ripe tomatoes, peeled and chopped roughly | 4 teaspoons salt |
| 1 cucumber, peeled or half peeled and chopped roughly | extra salt and pepper |
| 2 green peppers, de-seeded and chopped roughly | To Garnish: |
| 1 small green chilli, de-seeded and chopped roughly | small croutons, fried in olive oil |
| 2 cloves of garlic, finely chopped | spring or sweet onion, chopped |
| 3 tablespoons (45 ml) wine vinegar | cucumber, peeled and chopped |
| 6 tablespoons (90 ml) extra virgin olive oil | finely chopped coriander leaves (optional) |
Mix the first seven ingredients together in a bowl, using your hands. Put in batches through a processor or blender, and then into a tureen. Some people like Gazpacho very smooth but slightly grainy is good too. Check for seasoning and chill for at least 2 hours.
Just before serving, taste again for seasoning.
Put the garnishes into little bowls and pass round with the Gazpacho. Their quantity will depend on whether the Gazpacho is a first course or the whole meal.