Gazpacho is a chilled soup and there is a huge variety of recipes for it, some using roasted tomatoes, and some, raw – as with this recipe. Play around with quantities until you get a soup that suits your tastes. You might even be able to get tomato haters to eat this, as I have.
What could be easier? (Add a touch of sweetener if your tomatoes are not nice and ripe and need a bit of help).
approx. 8 medium tomatoes
¼ to ½ cup water
¼ cup olive oil
8–10 leaves of fresh basil (if you have it), chopped
¼ medium onion, roughly chopped
3 tablespoons balsamic vinegar
2 cloves garlic, roughly chopped
Salt to taste
A few grinds of black pepper
Optional: half an avocado for an especially creamy soup