Gazpacho is one of my favourite refreshing starters. Like all traditional recipes there are many ways to make it but this is what I generally do:
(all measurements are approximate. Adjusting each one will give you slightly different gazpachos)
500g ripe juicy tomatoes, chopped
2 large carrots, peeled and diced.
1garlic clove (use more for a spicier flavour)
half an onion, white type not sweet, peeled and chopped
1green sweet pepper, seeds removed and chopped
1cucumber, about 6-7 inches long. peeled and diced
3tablespoons red wine vinegar (I often use whatever vinegar is handiest!)
1cup virgin olive oil
Salt and pepper to taste
Put all the ingredients into a blender and blend until you have the consistency you prefer. We like it slightly chunk so use the pulse function until it is still slightly rough. (alternatively you can put the ingredients into a bowl and use a hand blender.
Put it in the fridge to cool well before serving - you can even serve with an icecube in the middle
It is a good idea to save some of the chopped veg before you put it all in the blender to garnish (or chop a little extra) - Garlic croutons also go well.