Spanish Chilled Tomato and Cucumber Gazpacho

Wash 900 g ripe tomatoes, 220 g cucumber and 130 g pepper under running water. Core and roughly chop tomatoes, reserving 50 g cucumber finely diced as garnish.

Chop remaining 170 g cucumber, bell pepper, 50 g red onion and 8 g garlic. Rinse onion under cold water one minute to mellow it, then drain in a clean sieve.

Blend prepared tomatoes, cucumber, pepper, onion and garlic with 40 ml sherry vinegar or red wine vinegar, 70 ml oil, 5 g salt and 1 g black pepper on high for two minutes until smooth. Add up to 100 ml cold water gradually if too thick.

Strain through a fine sieve if desired. Cover and refrigerate at 4°C or below at least two hours. Divide the cold soup into four bowls, garnish with the reserved 50 g cucumber and serve immediately.