Next, roughly chop the tomatoes, cucumber and herbs.
Add all the vegatables into a blender with the olive oil, vinegar and salt. Pulse until smooth.
Chill in the fridge before serving, or add a few ice cubes to cool it immediately.
You can use a variety of tomatoes. For example, we used 2 long red plum tomatoes and lots of small orange tomatoes, approximately 400g or 2 cups of chopped tomatoes.To make the gazpacho two colours like in the photos, simply blend the cucumber separately from the tomatoes and other ingredients. Then swirl it together when serving.