For the recipe read here.......
This recipe prioritises very ripe, flavourful tomatoes and a smooth, elegant finish.

Yields: 4-6 servings • Prep time: 20 minutes (plus chilling time)

Ingredients:

For the Soup:

• 1 kg (about 2.2 lbs) very ripe red tomatoes (e.g., Roma, beefsteak), cored and roughly chopped
• 1/2 large cucumber, peeled, deseeded, and roughly chopped (reserve a small piece for garnish)
• 1/2 red bell pepper, cored, deseeded, and roughly chopped (reserve a small piece for garnish)
• 1 small shallot, peeled and roughly chopped (shallots offer a milder, sweeter onion flavour than a full onion)
• 1 small clove garlic, peeled and germ removed (to prevent bitterness if you have a sensitive stomach)
• 2 tablespoons good quality extra virgin olive oil, plus more for drizzling
• 1-2 tablespoons red wine vinegar (start with 1, add more to taste)
• 1/2 teaspoon fine sea salt, or to taste
• Freshly ground black pepper, to taste
• (Optional) Pinch of sugar (if tomatoes are very acidic)
• (Optional) 1 slice of stale white bread (crusts removed), soaked briefly in a tablespoon of water and squeezed dry – for extra body and a traditional touch, but can be omitted for a lighter soup.

For Garnish (choose your favourites):

• Finely diced reserved tomato, cucumber, and red bell pepper
• Fresh basil leaves or chives, finely chopped or chiffonade
• A drizzle of high-quality extra virgin olive oil
• Small croutons (homemade are best, perhaps rubbed with garlic)
• A tiny sprinkle of Piment d'Espelette (a mild, fragrant chilli powder from the Basque region of France, if you like a very subtle warmth)

Instructions:

Prepare the Vegetables:

1. Roughly chop all the tomatoes, cucumber, red bell pepper, shallot, and garlic.
2. If using, soak the stale bread in a tablespoon of water for a minute, then squeeze out excess water.

Blend the Soup:

1. In a powerful blender (or food processor), combine the chopped tomatoes, cucumber, red bell pepper, shallot, garlic, olive oil, red wine vinegar, salt, black pepper, and the squeezed stale bread (if using).
2. Blend on high speed until completely smooth. For an extra refined texture, you can pass the blended soup through a fine-mesh sieve using the back of a spoon to remove any remaining skins or seeds. This step is very "French" in its pursuit of smoothness!

Season and Chill:

1. Taste the gazpacho and adjust seasoning as needed. You might want more salt, pepper, a little more vinegar for tang, or a tiny pinch of sugar if your tomatoes are particularly acidic.
2. Pour the gazpacho into a clean pitcher or airtight container.
3. Refrigerate for at least 2-4 hours, or until thoroughly chilled. Gazpacho is best served very cold, but not icy.

Prepare Garnish:

1. Finely dice the reserved tomato, cucumber, and red bell pepper pieces for a colourful and textural garnish.
2. Prepare your fresh herbs (basil, chives) if using.
3. If making croutons, toast small cubes of bread in a pan with a little olive oil until golden and crisp.

Serve:

1. Pour the chilled gazpacho into individual bowls or glasses.
2. Garnish each serving with the finely diced vegetables, fresh herbs, a generous drizzle of good extra virgin olive oil, and a few croutons. If using, a tiny sprinkle of Piment d'Espelette adds a lovely subtle note.