I brought down to the beach a huge basket of tomatoes from our home garden of all shapes sizes and colours.

Having had tomatoes in some way in every meal just over the three nights; either a salad, with eggs and bacon or just on grainy bread in the morning (Colin loves this) I still had hardly touched the sides. So have just made a big bowl of Gazpacho with all the rest and refrigerated it for the bread to swell.

I had to decide whether to make a Gazpacho or Panzanella both so similar except for the style of vinegar and having a beautiful bottle of Pedro Zimenez sherry vinegar so Gazpacho it is. A better choice given that the stale bread I had to use was a grainy one but not a sour dough which I would have loved for a Panzanella.

My tip I guess is that don’t be deterred by a paler colour if you've used heritage tomatoes that are half green half red as part of the dish and consider your garlic. There is no such thing as just counting out garlic cloves; the flavour; the heat; from the garlic will depend so much on whether its Australian; how fresh it is; what condition its in. My tip is to start with one clove of garlic with a portion of the gazpacho and then assess. - Maggie