Gazpacho

½ a stale white crusty loaf

1kg very ripe tomatoes (halve them, and remove the pips)

1 cucumber

1 large onion

2 cloves garlic

3 tablespoons balsamic vinegar

Salt and pepper

500g ice cubes

200ml really good olive oil

Tear the loaf into chunks, flash each chunk under running cold water, then put each piece into a large bowl. Let it stand for 5 minutes, while you chop the veg.

Chop, and add to the bowl, the tomatoes, cucumber, onion, and garlic. Add the vinegar, and a good twist of salt and pepper. Stir, and allow to stand for 10 minutes. Blend the whole lot to a puree, adding ice cold water or ice cubes if it’s too thick. You can do this in an ordinary blender or liquidiser, in batches, or with a ‘wand’ blender. The soup should be smooth, but not stodgy.

Refrigerate in the bowl, or a large jug, for at least half an hour. Check the seasoning, and add more salt and pepper as required. Before serving, add the olive oil. Swirl it across the top of the big bowl, or the serving bowls.