It is all about the Gazpacho.
One of my favourite things to do when it gets hot is to get organized to make gazpacho.
Summer in a bowl.

Heather's favourite 20 minute gazpacho

Place in large bowl and puree until fine

• 8-10 very red tomatoes cored
• 1 small tin of tomato paste
• 1 med sized can of stewed tomatoes

Slice into chunks and add to tomoto mixture. Puree until slightly chunky but smooth.

• 1 green pepper
• 1 red pepper
• 1 large English cuke
• 1 small mild red onion
• 1 clove of Garlic

Add herbs and puree lightly to preserve colour

handful of fresh basil

5-8 sprigs of fresh parsley

Stir well. While stirring gently with a wisk to blend flavours add the following. Taste as you go to balance salty, sour, sweet.

• 1/4 to 1/2 cup of sugar (depends on the sweetness of the tomatoes)
• 1/4 to 1/2 cup lemon juice
• 1 oxo veg stock cube
• 1-2 teaspoons of salt
• fresh pepper to taste
• 1/2 teaspoon of hot chile paste
• 1/2 cup of good olive oil

Chill for at leat 4 hours and then serve with a dolop of yoghurt or fromage blanc, or decorate a drizzle of olive oil, fresh pepper and sprig of basil. This will keep nicely in the fridge for several days and will improve in flavour, especailly the next day.

Enjoy!!