Eating In

4 thick slices of good white bread without crusts, about 150g
3 cloves of garlic
1 cucumber
1 red chilli
2 sweet red peppers, pointy ones are good
1 red onion
1 kg very ripe tomatoes or cherry tomatoes or half and half
2tbs wine vinegar
300 ml iced water
20 mint leaves
100 ml best olive oil
3 plum tomatoes or equivalent
Squeeze of lemon juice
Jock’s hot sauce, or similar
Tear the bread into pieces and blitz in a food processor with the garlic to make fine crumbs. Peel the cucumber, halve and scrape out the seeds. Roughly chop one half. Trim and split the chilli. Scrape out the seeds. Set aside half of one red pepper. De-seed and chop the rest. Peel and halve the onion. Coarsely chop one half and add to the breadcrumbs, together with the chopped cucumber, chilli and chopped red pepper. Roughly chop the 1kg of ripe tomatoes. Leave the cherry tomatoes whole, if using. Add to the food processor with the vinegar, water, mint (reserve some leaves for the garnish) ½ teaspoon salt, plenty of ground black pepper and 100 ml olive oil. Blitz until liquidised. Prepare the garnishes by finely chopping the remaining cucumber, red pepper, onion and plum tomatoes into separate bowls. Taste the gazpacho and adjust the seasoning with salt, pepper, lemon juice and hot sauce. Transfer to a serving bowl and decorate with a swirl of olive oil. Serve with the garnishes.