Instructions: Pat the tomatoes dry on kitchen paper then place in a blender with the next nine ingredients. (Unless you have a very large blender you will need to do this in two batches.)

Add 2 tbsp olive oil and process for a couple of minutes until blended but still slightly chunky. Taste and add salt and pepper accordingly.

Pour into a bowl and chill for at least 6 hours until really cold.

An hour or so before serving toss the prawns in 1 tbsp olive oil and some salt and pepper.

To serve remove the gazpacho from the refrigerator check the seasoning then ladle into four chilled soup bowls.

Place a spoonful of prawns in the middle and a sprig of basil on top.

It is important to season chilled soups well. Add extra Tabasco if you want more punch.

Serves 4

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