- STEP 1
Take your toms and score at the top and place in a saucepan to blanch until the skins start to peel off gently
- STEP 2
Rinse off in cold water and leave to cool.
- STEP 3
In the meantime - roughly chop 1/2 a red onion, chop your garlic clove and add the olive oil, vinegar and seasoning into a blender and whizz until smooth.
- STEP 4
When the toms are cool - peel off the skins; take out the core and add to the mix in the blender. Blend again until smooth.
- STEP 5
Transfer to a bowl and add the tomato juice slowly. Mix thoroughly. then cover in cling-film and leave over night.
- STEP 6
After approx 8 hours your gaspatcho should have set and be a rich, garlicky soup.