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Gazpacho

I found this recipe on Kate Pugh's cookery site and it comes very near to some delicious gazpacho I once had in a cafe in Covent Garden in London. The word 'gazpacho' has made me laugh ever since I saw the Pedro Amoldovar's film Women on the Verge of a Nervous Breakdown, where a drugged version is used to sedate two policemen (it's funny in the film!). You'll need a blender to make this soup, and allow time to chill it in the fridge before serving. You don't need to make up the stock - just put the right amount of water and a stock cube into the blender with the other ingredients.

Ingredients

225g (8oz) tomatoes
One small cucumber (about 100g, 4oz)
One green pepper (capsicum)
One red pepper (capsicum)
1/2 small onion (about 50g, 2oz)
2 garlic cloves
400ml (16 fl oz, 2 cups) tomato juice
150ml (4 fl oz, 1/2 cup) vegetable stock
45ml (three tablespoons) red wine vinegar
Salt and pepper to taste
Hot pepper sauce (Tabasco) to taste (optional)
15ml chopped fresh chives or mint or both

Dice the tomatoes, cucumber and peppers. Finely dice the onion and garlic.
Put the vegetables in the blender and add the tomato juice, stock and wine vinegar and blend until smooth.
Season to taste with the salt, pepper, hot pepper sauce and herbs and chill for at least 30 mins.

Serves 4