Calories per serving 135

    Serves 6
    Preparation time 20 minutes, plus chilling

    875 g (1¾ lb) tomatoes, skinned and
    roughly chopped
    2 red peppers, cored, deseeded and
    roughly chopped
    ½ cucumber, roughly chopped
    2 red peppers, cored, deseeded and
    roughly chopped
    1 celery stick, chopped
    2 garlic cloves, chopped
    ½ red chilli, deseeded and sliced
    small handful of coriander or flat leaf

   
   
     parsley, plus extra to garnish
     2 Tbs white wine vinegar
     2 Tbs sun-dried tomato paste
     4 Tbs olive oil
     salt

     To serve

      ice cubes 
      hard-boiled eggs, finely chopped
      a little cucumber, pepper and onion, finely chopped

      Preparation:

• Mix together the vegetables, garlic, chilli and coriander or parsley in a large bowl.
• Add the vinegar, tomato paste, oil and a little salt. 
• Process in batches in a food processor or blender until smooth, scraping the mixture down from the sides of the bowl if necessary.
• Collect the blended mixtures together in a clean bowl and check the seasoning, adding a little more saltif needed. 
• Chill for up 24 hours before serving. 
• Ladle the gazpacho into 6 large bowls, scatter with ice cubes and garnish with chopped parsley or coriander and a little chopped hard-boiled egg, cucumber, pepper and onion. 
• Serve with crackers, if liked (remembering to count the extra calories).
• For chilled couscous gazpacho, prepare the soup as above, omitting the red peppers, and chill. 
• Place 45 g (1¾ oz) couscous in a bowl and pour in just enough boiling water to come 1 cm (½ in) above the level of the couscous. 
• Cover  with clingfilm and set aside for 10 minutes. 
• Uncover, break the couscous up with a fork and leave to cool to room temperature. 
• Stir into the soup just before serving with the chopped herbs and a little harissa on the side. 
• Omit the ice and garnishes.