Classic tomato gazpacho

Concasse the tomatoes: score an X in the bottom, cut out the core, drop into boiling water about 30 seconds, cool, slip off the skins, halve, seed and chop.

Peel about half the skin off half an English cucumber, slice thin, cut into sticks and dice small.

Combine tomatoes and cucumber with red bell pepper, jalapeno, the light parts of green onion and fresh garlic. Season with salt, cumin, a pinch of dry oregano and black pepper; set aside so the salt draws juice.

Blend the sweet cherry tomatoes with lime juice, Worcestershire, balsamic vinegar and a big splash of olive oil until smooth; strain into the chopped tomato mixture to catch seeds and skin.

Optionally puree about half of the mixture and return it, for a smoother gazpacho.

Refrigerate at least two hours until ice cold, then taste and adjust salt, pepper and a little cayenne.

Serve in cold bowls finished with a chiffonade of basil.