Gazpacho with Garlic Toast

Preparation

Chop the spring onions. Deseed and chop the large red peppers. Peel and roughly chop the cucumber. Quarter the tomatoes.

Method

1. 1 Put the ripe tomatoes in a heatproof bowl and cover with boiling water. Leave for 5 minutes, then drain.
2. 2 Carefully peel off the skins, quarter and remove the seeds.
3. 3 Put the tomato flesh in a food processor with two-thirds of the spring onions, half the chopped red pepper, half the garlic, the cucumber, balsamic vinegar and 50ml cold water per serving. Whizz until liquidised.
4. 4 Pass the soup through a sieve, then stir 1 tbsp of the pulp from the sieve back into the soup per serving. Cover and chill for 2 hours.
5. 5 Cut the remaining garlic in half and rub the slices of bread with the cut sides.
6. 6 Drizzle both sides of the bread with a little oil and toast under a hot grill until golden.
7. 7 Ladle the soup into bowls and top with the remaining red pepper, spring onions and Santini tomatoes.
8. 8 Drizzle with a little oil and serve with the garlicky toasts.