Chef: Viviana Marrocoli

Nothing says summer more than gazpacho – when the tomatoes are bursting with ripeness and the temperature sweltering, cool down and refresh with all the nutrients and goodness of this chilled soup.

Serves: 4
Time: 30 minutes

Method: 

First, soften the bread with about 1 glass of water and the vinegar. 

Wash all the vegetables, chop roughly and place in a blender with salt, pepper, oil and garlic. Blend everything until you get a creamy puree. Squeeze out the breadcrumbs well. Add them to the blender and blitz again to chop everything. Sieve the mixture, pressing it down to extract all the liquid! Place the gazpacho in the fridge to chill for at least 2 hours. Cut the slices of bread into cubes and sauté in a pan with a drizzle of oil, 1 minute on each side, to make golden croutons. Serve your Gazpacho cold from the fridge with croutons and a sprinkling of pepper, and a baby salad leaf or basil to garnish, if liked.