1. The tomatoes should be peeled before you use them – for some tomato varieties, this can be done with a simple veggie peeler*, but it is usually better to blanch the tomatoes briefly with boiling water to loosen the skin. If you don’t mind the tomato skin, you can leave it on and purée them for a little longer. ;P

2. Remove the stalks from the peeled tomatoes and cut them into pieces. Peel the cucumber and cut it into pieces as well. Remove the seeds from the green pepper and cut it into large pieces. Peel the onion and cut it into large pieces as well. Place the veggies together with the tomato passata in a bowl, and then purée with an immersion blender*. If you have a good blender*, you can (of course) use that instead. If the appliances you have are not very powerful, you can also work in several batches to get the job done.

3. Next, add the olive oil and vinegar and mix in. Season the gazpacho to your liking with Tabasco (optional), salt, and pepper. Refrigerate the soup for at least 1 hour – this is the only way to make the soup really refreshing!

4. Season the gazpacho once more, if necessary. Pour the soup into bowls or serving glasses and drizzle it with some additional olive oil. If you like, you can garnish the soup with some tomato, cucumber, and croutons and then serve with some bread on the side, for example.