Gazpacho with herb croutons

Method

1. Preheat the oven to 220C/gas mark 7.

2. For the herb croutons: remove the crusts from each of the bread slices, cut each slice into 1cm/1/2in thick strips, then cut each in half again to give you small fingers.

3. Place the bread fingers into a bowl and toss with the olive oil, dried herbs and salt. Tip onto a baking tray and bake in the oven for 10-12 minutes, or until golden-brown and crisp, turning the croutons halfway through cooking. Remove from the oven and set aside to cool.

4. For the gazpacho: place the tomatoes, onion, three-quarters of the cucumber, three quarters of the red pepper, the garlic, bread, tomato passata, olive oil, Tabasco and sherry vinegar into a blender or food processor and blend until smooth. Season with salt and freshly ground black pepper, then chill in the fridge for 1 to 2 hours.

5. When you are ready to serve the soup, remove it from the fridge. If it seems too thick, then just add a little cold water to loosen to your desired consistency.

6. Finely chop the remaining cucumber and pepper, then mix together with the chopped parsley.

7. To serve, ladle the soup into small serving bowls, add a few ice cubes to each and then spoon some of the cucumber, pepper and parsley mixture into the centre of the bowls. Drizzle a little olive oil around, then serve with the herb croutons alongside.