With the onset of the summer, cooling foods are as much a part of our survival kit as air-conditioners. Chilled soup is a perennial favourite and none more so than zingy gazpacho, which takes me back to summer holidays in Spain where I first tasted it. The tingling taste of sun-ripe tomatoes, crisp cucumber and bright red pepper hits the back of the throat like a splash of cool water. What is more, it is so easy to make if you have a blender/liquidiser. Gazpacho serves four 1 large tin of chopped tomatoes, blended and strained 2 large ripe tomatoes, peeled and deseeded 12 cms cucumber, in small cubes 1 clove garlic, crushed 1 red pepper, chopped 2 spring onions, chopped 2 tbs extra-virgin olive oil 1.5 tbs white wine vinegar 1 tbs of fresh chopped basil Dash of Tabasco (optional) Salt and pepper Chilled water Blend the first six ingredients in the liquidiser then add the olive oil, vinegar, Tabasco sauce, and salt and pepper. If you like the consistency, serve in separate bowls with a sprinkling of chopped basil in each. If you prefer it more liquid, add water and blend until you get the desired consistency. Serve with crusty garlic bread.