T O P F O R TA S T E
Tomatoes and chilli peppers are both available as grafted plants and
starter plants. These can be planted outside in the garden, or in an
unheated greenhouse, when there’s no further risk of frost
NEW
VARIETIES
E N J OY T H I S
Tomato ‘Crokini’
Disease-resistant cherry
tomato with long trusses of
scarlet fruit. Cordon variety
Tomato ‘Goldwin’
Easy-to-grow cherry tomato
with lots of large, firm golden
fruit. Cordon variety Tomato ‘Riesling’
Baby plum tomato with very
sweet, glossy, grape-sized fruit.
Cordon variety
Tomato ‘Tumbling Tom’
Ideal for hanging baskets and
pots, with lots of tiny red fruits.
Trailing variety Tomato ‘Sungold’
Dainty cherry tomato with
super-sweet golden fruit.
Cordon variety
Pepper ‘Jalapeno’
Fiery-hot chilli with plump,
glossy green fruits that
eventually turn red. Pepper ‘Sweet Banana’
Long yellow, sweetly-spiced
chillis that mature over time
to orange-red.
CLASSIC
WINNERS
Tomato ‘Gardener’s Delight’
Reliable cherry tomato with a
very sweet flavour and large
fruit. Cordon variety
TASTY
CHILLIES
Pepper ‘Apache’
Compact plant that produces
masses of medium-sized,
very hot red chillies
Use homegrown tomatoes,
peppers and cucumbers to
make this fresh gazpacho
½ cucumber (peeled
& de-seeded)
1 large yellow pepper
(de-seeded)
1 large red pepper
(de-seeded)
6 ripe tomatoes
2 banana shallots
3 garlic cloves, minced or
finely chopped
100g/3½oz stale white bread,
soaked in cold water
3 tbsp olive oil
2 tbsp sherry vinegar
3 or 4 cherry tomatoes
to garnish
Method
1. Set aside a small chunk
of cucumber and the
cherry tomatoes to garnish,
then roughly chop all the
vegetables.
2. Using a food processor,
blend all vegetables to a
rough purée. Add the garlic,
soaked bread, olive oil and
sherry vinegar. Blend again
until smooth, then season.
3. Transfer the soup to a
lidded container and chill.
4. Halve the cherry
tomatoes and chop the
spare cucumber into small
cubes. Serve the gazpacho
in bowls, garnished with
the tomato and cucumber.
BEAUTIFUL GARDENS/43