From Lake House Spa

This is truly summer in a bowl. Best done the day before and chilled. We sometimes serve little gazpacho "shots" as part of a platter of fresh crunchy vegetables and dips

(4 full servings)

1 kg very ripe tomatoes – the best you can find
1 large brown onion
2 red capsicum
2 green capsicum
2 medium to large Lebanese cucumbers(unpeeled)
3 cloves of garlic
up to 250mls of vegetable stock
2 sticks of fresh celery
20 large basil leaves
1/4 tsp sweet paprika
1/2 small red chilli trimmed with seeds discarded
2tsps soy sauce

Wash and dry all vegetables and herbs. Remove seeds from capsicums and roughly chop. Peel and roughly chop the onion. Chop tomatoes, celery, and cucumbers
Place all the vegetables, the garlic, paprika, chilli and 16 of the basil leaves in a blender.
A blender will do a better job than a processor in delivering a super smooth result.
Blend until very smooth, adding as much stock as necessary to facilitate the blending but also ensuring a thick soup style consistency. Pour out and pass through a sieve to catch any slightly larger bits which you may have missed. The gazpacho should have plenty of body.
The flavours will meld more if you chill it overnight. Before serving adjust seasoning and add soy sauce or additional chilli, salt and pepper as required. 

Courtesy of Lake House Spa