Chilled gazpacho

This chilled tomato soup is blended with cucumber, salad onions and garlic, topped with with red peppers, black pepper and serve with a crusty baguette.

Ingreadient

• 1kg ripe tomatoes, roughly chopped
• 5 salad onions, chopped
• 1 garlic clove, chopped
• 1 essential Waitrose cucumber portion, chopped
• 1 tsp sherry vinegar
• 1 tsp Bart Sweet Smoked Paprika
• 1 red pepper, deseeded and finely diced
• 1 tbsp olive oil
• ½ Waitrose Stonebaked Baguette, to serve, optional

Step by step

1. Place the tomatoes, salad onions, garlic and cucumber in a blender and whizz until finely blended. Pour into a large bowl, stir in the sherry vinegar and paprika, and chill in the fridge until ready to serve.
2. Ladle into bowls and top with the red pepper, a drizzle of olive oil and a grinding of black pepper. Serve with the crusty baguette, if desired.