This recipe assumes that the cook has a blender.

SERVES 6

900g|2 lb fresh, very ripe tomatoes, peeled
1 large Spanish onion
2 red peppers
1 small cucumber
1 thick slice of white bread, crust removed
1 egg yolk
2 large cloves of garlic
6 tablespoons olive oil
1 tablespoon tarragon vinegar
450 g | 1 lb canned tomatoes
1 tablespoon tomato purée
freshly ground black pepper
plenty of salt (preferably sea salt)

To serve
a large bowl of croûtons

1. Chop or dice finely a small amount of the fresh tomato, onion, red pepper and cucumber and put into separate small bowls for garnish. Roughly chop the remaining vegetables to prepare them for the blender.
2. Put the egg yolk and garlic into the blender. Turn it on and add the oil in a thin steady stream while the motor is running. You should end up with a thick mayonnaise-like emulsion.
3. Add vinegar and then gradually add all the soup ingredients in batches and blend until smooth.
4. Sieve the soup to remove the tomato seeds and check for seasoning.

NOTES: Gazpacho should be served icy cold with the small bowls of chopped vegetables and fried croutons handed separately. Sometimes crushed ice is added to the soup at the last minute. If you prefer a thinner soup, dilute it with iced water or tomato juice.

Wine: CRISP DRY WHITE

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]