2 red or green chillies, deseeded and finely chopped
2 garlic cloves, crushed
2 tablespoons olive oil
juice of 1 lemon
1 teaspoon Tabasco sauce
700 ml (1 1/4 pints) chilled tomato juice
50 ml (2 fl oz) fino sherry
1–2 teaspoons sugar
salt and pepper
ice cubes (optional)
3–4 tablespoons natural yogurt
small bunch of coriander, finely chopped
Place the tomatoes in a heatproof bowl and pour over boiling water to cover. Leave for 1–2 minutes, then drain, cut a cross at the stem end of each tomato and peel off the skins. Cut into quarters, remove the seeds and finely dice the flesh.
Put the tomatoes into a bowl with the cucumber, red pepper, onion, chillies and garlic. Add the oil, lemon juice and Tabasco and mix well. Put a third of the mixture into a food processor with half the tomato juice and whizz to a purée. Return to the bowl and combine with the remaining tomato juice and the sherry. Season with salt and pepper and add sugar to taste. Cover and chill for at least 15 minutes.
Spoon the gazpacho into 4 serving bowls, adding an ice cube to each if not sufficiently chilled. Serve with dollops of yogurt and sprinkled with the coriander.