Gazpacho

Makes 2 large portions, serves 4-6 as a starter

2 large tomatoes
300g passata
1 red pepper, deseeded and roughly chopped
1/4 cucumber, roughly chopped
1/4 red onion, roughly chopped
1 small clove garlic, roughly chopped
1 red chilli, deseeded and, you guessed it, roughly chopped
A handful of herbs – parsley and basil, a little rosemary
Salt, pepper, sugar
Olive oil
White wine vinegar, about a tablespoon

Peel the tomatoes by putting a cross in the top with a sharp knife, then leave them in boiling water for a minute. The skin should then come straight off. Quarter them and remove the seeds.

Put the tomato flesh, passata, cucumber, onion, garlic, chilli and herbs in a blender. Season with salt, pepper and sugar and add a dash of olive oil and white wine vinegar. Blend.

Chill for an hour in the fridge and serve with a blob of pesto.