Spanish tomato gazpacho recipe, simple and cheap!

We've all heard about the numerous benefits of the Mediterranean diet and the evidence just keeps stacking up. This recipe is a summer staple in the Spanish diet and is a quick, delicious and simple way to top up your 5-a-day (or rather, 10-a-day)

Gluten free and vegan, this will make plenty for 6 - 8. Alternatively, keep it covered in a large bowl the fridge for lunches and snacking for up to a week. 

Ingredients

• 2kg of very ripe tomatoes (ideally organic and still on the vine)
  
• 1 large green or red pepper 
• 1 Spanish onion (big, yellow onion)
• 1 small clove of garlic, crushed
  
• 1 large cucumber
  
• Extra virgin olive oil 
• Sherry vinegar (about 3 tbsp)
• Salt and pepper

Method

1. Remove the tomatoes from the vine, the skin from the onion and the stalk and seeds of the pepper
2. Roughly chop the tomatoes and cucumber but try not to lose any of the liquid. Roughly chop the onion and pepper and add them all to a blender with the crushed garlic clove
3. Add a large splash of sherry vinegar to the mixture (about 3 tbsp - depending on your taste preferences) and olive oil whilst continuing to blend until it is at the consistency you prefer. We recommend starting with around 150ml
4. Season with salt and pepper to taste
5. Refrigerate and serve cold

With special thanks to the magnificent Sra. Enrich Ruíz de Velasco for the recipe 

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