Tomato Gazpacho

There are two key things to making this exquisite, refreshing, chilled Summer soup. The first is to use ripe sweet tomatoes. The second is not to use a food processor or liquidiser - a fine gazpacho is made by pounding or grating the ingredients. 

Ingredients for 4 people

8 x Plum Tomatoes
1 small Red Onion, peeled and halved
6 Basil leaves, shredded 
2 tablespoons Olive Oil
1 tablespoon Balsamic Vinegar
6 drops of Tabasco
Salt, Freshly Ground Black Pepper, a little Caster Sugar

Method

Halve the tomatoes; remove the green core but nothing else. We include the pips.

No need to blanch and peel the tomatoes. Use the coarse side of a traditional grater over a deep bowl. Grate the tomatoes; the flesh and juice will separate off the skins. Discard the skins.

Grate the red onion into the tomato mix in the same way.

Add the shredded basil leaves, olive oil, balsamic and Tabasco, season well with salt, pepper and a little sugar.

Stir the mixture together then place in the fridge to macerate and chill.

Serve in chilled bowls; decorate with extra basil and viola petals.