Tomatoes, red peppers, onion, no cooking. This cold Spanish tomato soup is sensational.
If you can't get the stubby, knobbly Spanish pepinos, use half of a long skinny Dutch cucumber. To peel the tomatoes, put a large pan of water on to boil. Cut the skin of the tomatoes in a cross running from top to bottom. When the water is boiling, plunge the tomatoes in and boil for about a minute. Take them out and put into a bowl of very cold water. You will now to be able to remove the skin easily.
Coarsely chop/quarter the tomatoes, onions, red pepper and cucumber and blend until smooth. Pour into a bowl and add white wine vinegar, olive oil, paprika and salt. Add these ingredients a bit at a time, and if you think the gazpacho needs more of a particular one, just add it. Place the bowl in the fridge to chill, and serve with the assorted garnishes in little bowls.
Perfection on a summer's day.