From Andy comes this tantalizing summer twist on the cold tomato soup attributed usually to Spain, but which is popular everywhere. Vermont and Romania, included. Tomatoes with nipples, not required, but as he notes, the fresher, the better. Thanks for the shout-out, Andy.
Stick the following in a blender:
¾ kg tomatoes (preferably be-nippled ones, but if they are not available, any ones that weren't bought from a supermarket will probably do)
1 large cucumber (or 3 -4 small ones if those are the type you get round your way)
1 green pepper
1 small onion
2 cloves of garlic
75 ml olive oil
75 mil wine vinegar
juice of one lemon
Put lid on, blend until liquid. (You can also keep aside one tomato a bit of cucumber and a bit of pepper and chop them up small by hand and then mix them in after to give the resultant soup a bit of bite). Chill for two hours - and while you're doing that, put the gazpacho in the fridge. (Oh ho ho. I should be on telly, I really should). That's it basically. Simple as anything. You can add a little salt and pepper if you think it needs it, but it might not so taste it first.