Gazpacho

Concasse the tomatoes: cut an X in the bottom, core, drop into boiling water about 30 seconds, peel when cool enough to handle, halve, seed and chop.

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

Add 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; mix and set aside so the salt draws out juice.

Blend sweet 100 tomatoes with lime juice, Worcestershire, balsamic vinegar and a big splash of olive oil until very smooth; strain into the chopped mixture.

Optionally puree about half the mixture and stir it back in for a smoother gazpacho.

Refrigerate (heard as 'at least two') until ice-cold; then taste and adjust salt, pepper and cayenne.

Serve in cold bowls finished with basil chiffonade.