This is a quick and simple recipe from my own repertoire, which I love preparing from time to time, especially in warm weather. It takes no more than 30 minutes to prepare this 'classic' gazpacho and it makes for a tasty, refreshing soup for a lunchtime snack or appetiser. Normally, I would serve it at the beginning as as tapas course as part of a meal. Moreover, you can make it as spicy as you wish to suit your own taste buds and use different types of tomatoes - whichever are your favourite preferences. You could also vary the main ingredient and use beetroot or cucumber instead. Your opportunity to get creative and make the recipe your own. This chilled soup is absolutely perfect for summer picnics too and can be stored and transported in thermos flasks.
Please note - once made, I always keep my gazpacho batch in a sealed container in my fridge. It should keep up to a week and you can just blitz it up in your blender whenever required.