Gazpacho

1kg tomatoes, halved and cored

1 small cucumber, peeled and seeded

1 medium green bell pepper, cored

1/2 small red onion, peeled

1 large clove, peeled

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon maldon salt

1/2 teaspoon freshly-cracked black pepper

1/2- 1 tsp teaspoon ground cumin ( as per individuals preference)

1) Combine all ingredients together in a blender or food processor.

2) Puree for 1 minute, or until the soup reaches your desired consistency.

3) Taste and season with extra salt or pepper if needed.

4) Refrigerate in a sealed container overnight ( or at least 5 hrs)

5) Serve cold.

6) Top with your desired garnish (eg fresh herbs)