1 sweet pointed red pepper, de-seeded and roughly chopped
600g vine ripened tomatoes, roughly chopped
300ml vegetable or chicken stock
1 tsp balsamic vinegar
1 tsp hot pepper sauce, Tabasco sauce or harissa paste
To serve: Bauli Doriano crackers, finely chopped salad vegetables such as celery, peppers and cucumber
Place all of the ingredients in a food processor or blender and whizz until smooth and well combined. Season to taste with salt and freshly ground black pepper.
Chill for 2-3 hours or overnight and serve with broken Bauli Doriano crackers and finely chopped vegetables stirred through.
A tip: this delicious, traditional Spanish soup is perfect for picnicking or eating Al Fresco. Make sure it’s well chilled before transporting in a flask or Tupperware in a cool bag or box kept cold with frozen ice packs. It’s traditional for everybody to help themselves to the extra ‘bits’ that get stirred into the gazpacho so it’s worth taking those in separate containers and taking some small serving spoons.