master

Make-ahead this crowd-pleasing, vegetarian starter and get a good dose of vitamin C and one of your five-a-day

Gazpacho

red onion, chopped

garlic cloves, finely chopped

red pepper, deseeded and chopped

ripe tomatoes, chopped

slice white bread, crusts removed and torn

passata

/ half pint vegetable stock

olive oil, plus extra

wine vinegar

Tabasco or harissa

sugar

basil leaves, to serve

Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.

To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.