Smoky gazpacho

It really does make a change to make a soup for cooling down purposes. The unusually hot weather we are having made me want to try this chilled soup today. It's lovely with a squirt of fresh lime juice and some fresh coriander on top too. This is from the June edition of Olive Magazine. 


Ingredients
Serves 2
1 x 400g tin of chopped tomatoes
1 small red pepper, 3/4 chopped, 1/4 diced
1 red onion, 3/4 chopped, 1/4 diced
1//4 cucumber, peeled and roughly chopped, plus a handful diced
garlic clove
1 tsp smoked paprika (I just used normal paprika)
olive oil
sherry vinegar 1 tbsp
150 ml vegetable stock
tabasco sauce (optional)


Method
Put the tomatoes and their juice, chopped pepper, onion, cucumber and garlic in a food processor. Add the paprika, 2 tbsp oil, plenty of seasoning and vinegar. Whiz until smooth, then pour in enough vege stock to make a consistencey you like. Chill for at least an hour, then serve with the diced pepper, onion and cucumber and a dash of tabasco if you like.