Are you still feeling the heat? 🥵 I am Please bear with my forgetting to use my mic in the second third of the video - I figured posting with this mistake was better than not posting at all - forgive me !! I cannot describe how disinterested I was in both tomatoes and gazpacho up until a couple of years ago. I'm happy to say that I found/was shown the light. This is just a rough version based on what I had in the fridge, and what l've learned in a couple of kitchens - certainly not an authentic version!! This is another accidentally vegan one 🍅 Recipe (roughly 4 portions) 650g tomatoes washed and cut in 1/4s (approx 5 large vine tomatoes) 2 bell peppers deseeded and roughly chopped 1/2 cucumber peeled and deseeded 1 garlic clove 2 small shallots (or 1 large red onion preferably) Lovely olive oil (If you have pulp from tomato water you can add it in too!! But it's not necessary for the base recipe) Seasoning: Salt/Sherry vinegar/black pepper/MSG to season Mix all of the primary ingredients together with generous pinch of salt, a very generous amount of olive oil, and a nice glug of sherry vinegar together and allow to macerate (minimum 4hrs but 24hrs is preferable) Blend until very smooth (a blender or thermomix is much more preferable here to a food processor/chopper). Strain though the finest strainer you have, reseason to taste, and chill in the fridge. Finish with evoo, black pepper, pimente espelette - and if desired a pan fried slice of sourdough rubbed with garlic. Have a good day!! 🌞 #gazpacho #EasyRecipe #lunch #Summer - @tahini_dirtbag