Gazpacho

Put the tomatoes in a large saucepan or heatproof bowl and pour over enough boiling water to cover, then leave for about 1 minute. Drain and skin the tomatoes carefully, then roughly chop the flesh.

Put the measurement water and a little salt in a saucepan and bring to the boil. Add the fennel, cover and simmer for 10 minutes.

Meanwhile, crush the coriander seeds and peppercorns using a pestle and mortar. Heat the oil in a large pan, add the crushed spices, garlic and onion and cook gently for 5 minutes.

Add the vinegar, lemon juice, tomatoes and chopped oregano. Stir well, then add the fennel with its cooking fluid, the tomato purée and rock salt. Bring to a simmer and cook for 10 minutes. Transfer the mixture to a food processor or blender and whiz together.

Cool the gazpacho, then cover and chill for at least several hours or preferably overnight. Serve garnished with oregano leaves and sliced olives.