Hot days in the city and tomatoes are looking mighty pretty? Times like this, it's easy to become a gazpacho addict.

Smooth or chunky, with lots of chopped veggies in it or spicy Mexican style, savroso!

Here is a recipe for the base or, if you will, the 'palate gazpacho' that will keep you cool!!!

1. Wash tomatoes, cucumber, onion and pepper, cut into quarters, chop garlic, and squeeze juice out of the lemon.

2. In the blender puree tomatoes, cucumber, onion, pepper and garlic for 2-3 minutes or until the mixture is completely smooth. If the blender is not spinning, add a bit of water, mix again.

3. If you choose to add bread, blend it with the other ingredients in step 2.

4. Season with salt, pepper, taste to check that the salt is ok, then add the lemon juice and mix again. (Some use red wine or balsamic vinegar instead of lemon juice)

5. Add the olive oil and mix in at a slow setting until it mixes in completely.

6. If cool gazpacho is what you enjoy, keep your masterpiece in the fridge before serving. It can be served either as a drink in a glass (splash of organic vodka you say?) or even as a dip if you throw lots of chunky tomatoes cucumbers and avocados in a bowl. Ole!