Fiery Tomato Gazpacho

A brilliant make-ahead light lunch or supper. This soup benefits from a few hours’ chilling in the fridge - the longer you chill it, the more fiery it will be.

Preparation time :	15 minutes, plus chilling
Total time :	15 minutes, plus chilling

Serves: 4

Ingredients

1 slice white bread, about 50g
2 tbsp sherry vinegar
10 ripe tomatoes, peeled, deseeded and roughly chopped
½ cucumber, peeled and roughly chopped, plus extra to serve (optional)
1 red chilli, deseeded and roughly chopped
1 tbsp Waitrose Cooks’ Ingredients Sundried Tomato Paste
2 tbsp black olives, stoned and sliced
15g pack fresh chives, snipped
Breadsticks, to serve

Method

1. Tear the bread, including the crust, and place in a blender. Sprinkle over the sherry vinegar.
2. Add the chopped tomatoes and cucumber, along with the chilli and sundried tomato paste, and whizz until smooth – you may have to do this in 2 batches.
3. Stir in 300ml cold water – you can adjust this to make the soup thicker or thinner to suit your taste. Season, then cover and chill.
4. Ladle into bowls, then top with olives, chopped cucumber (if using) and chives, and serve with breadsticks.