Tomato Gazpacho

There are many different gazpacho recipes out there but this one is simple, fresh and very very tasty.

Roughly chop the tomatoes, red pepper, onion and garlic and place in your SBJ clay pot.
Put your pot in a cold oven and turn the heat to 180°C for 1 1/2 hours then leave to cool. You can do this they day before, in fact it’s better if you do then place in the fridge over night.
The next day, place the roasted vegetables in a food processor or liquidiser with the chopped cucumber and melon. If it’s too thick you can add a little water.