There are about as many gazpacho recipes as there are Spanish cooks. This is our quick version which requires little effort, but produces an authentic result. This cold soup is delicious and refreshing—a perfect summertime meal served with bread.

1 clove garlic—chopped

½ small red onion—chopped

½ red pepper (capsicum)—deseeded and chopped

½ green pepper (capsicum)—deseeded and chopped

1 cup peeled, deseeded and chopped cucumber

3 cups tomato juice

1 tablespoon extra virgin olive oil

1 teaspoon white wine vinegar

½ teaspoon sea salt

¼ teaspoon ground black pepper

PLACE all ingredients in a food processor or blender and process until smooth. CHILL in the fridge until you're ready to serve.

Variations: If you like a spicy kick, add a few drops of Tabasco sauce. You could use ripe and flavorful fresh tomatoes instead of tomato juice, but you need to skin and deseed them first (which is why we prefer to use good-quality tomato juice).

Tip: The flavors of gazpacho develop over time, so allow the soup to chill in the fridge for at least 20 minutes, and up to a day ahead.

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