Recipe :
Score a cross on the skin of the tomatoes.
Boil for 30 seconds, peel and chop.
Peel and chop garlic and onion.
Soak the bread in olive oil and vinegar.
Break up and mix with tomatoes, onion, garlic and mayonnaise.
Add stock until gazpacho has crealmy consistency.
Season and chill for 4 hours.
Sprinkle with basil, chives and chopped chilli.
Serve chilled.
Phil Vickery’s ultimate Christmas Fudge recipe This month Phil shows us how to make Christmas Fudge. Wrap it up in a posh box and you have the perfect homemade Christmas gift for friends and relatives...