400g of the best vine-ripened tomatoes you can find
1 red pepper, deseeded and cut into chunks
½ small cucumber, peeled and cut into rough chunks
½ red onion, roughly chopped
1 large garlic clove, roughly chopped
½ teaspoon salt
1 teaspoon sherry vinegar
20ml very good quality extra virgin olive oil, or to taste
2cm piece of cucumber
1 small-medium tomato
A few chives
100ml chilled vodka
Cut out the slightly woody core from under the stem of each tomato (a corer makes this quicker), then slice the tomatoes. Put all the vegetables into a liquidiser and blend well. Then pass the blended mixture through a sieve or food mill, reserving the juice and discarding any solids left behind.
Add the salt, vinegar and olive oil to the juice, stirring well. Taste and check the seasoning. Chill well right up until serving.
To serve: peel the cucumber, remove the seeds and chop into tiny dice. Drop the tomato in boiling water, drain and remove the skin. Discard the seeds and cut the flesh into tiny dice like the cucumber. Snip the chives into short lengths. Add a few lumps of cracked ice to each of the four glasses and divide the vodka between them. Fill up the glasses with gazpacho and top each one with a little of the cucumber and tomato dice, and a few of the snipped chives. If necessary, prepare the garnish in advance and add it to the drinks at the picnic spot.