Ingredients
3 large garlic cloves
150g white bread, without crust
1 cucumber
1 red chilli
2 red peppers
1 red onion
1 kg very ripe tomatoes
2 tbsp sherry or wine vinegar
100ml extra-virgin olive oil, plus 2 tbsp
3 plum or vine tomatoes
Juice of 1 lemon
20 mint leaves
You will also need 300ml iced water

Method
Peel the garlic. Tear the bread into pieces. Place both in the bowl of a food processor and blitz to make fine breadcrumbs. Meanwhile, peel the cucumber. Halve it horizontally and use a teaspoon to scoop out the seeds. Chop half of it roughly. Trim and split the chilli. Scrape out the seeds. Set aside one half of red pepper and chop the rest, discarding seeds and white filament. Peel and halve the onion. Coarsley chop one half and add the breadcrumbs with the chopped cucumber, chilli, and chopped red pepper. Remove the cores from the 1kg tomatoes ands chop roughly. Add to the food processor with the vinegar, iced water, most of the mint, 100ml olive oil, ½ tsp salt and a generous seasoning of black pepper. Blitz for several minutes until liquidized. Keeping separate piles, finely dice the remaining cucumber and red pepper. Finely chop the remaining onion. Quarter the plum or vine tomatoes, discard the seeds and finely chop. Taste the gazpacho and adjust the seasoning wth salt, pepper and lemon juice. Whisk in the 2 tbsp extra-virgin olive oil. Transfer to a serving bowl. Chill until required. Serve the gazpacho with the garnishes in small bowls, adding the mint to the chopped onion.

From Dinner In A Dash by Lindsey Bareham Published by Quadrille

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