GAZPACHO (SPANISH COLD TOMATO AND VEGETABLE SOUP)

Prep time 20 mins Chilling time 4 hours Serves 4 FOR THE SOUP 2 slices white bread 400ml tomato juice, plus extra as needed 450g cherry tomatoes, cored 2 spring onions, chopped ½ large cucumber, peeled and diced 1 garlic clove, crushed 1 small red pepper, cored, seeded, and diced 2 tbsp olive oil 2-3 tbsp red grape vinegar TO SERVE 4 hard-boiled eggs 1 small red onion, finely chopped 1 red pepper, cored, seeded, and finely diced Extra-virgin olive oil For the soup, soak bread slices with tomato juice in a bowl. Combine the soaked bread, soaking juices, cherry tomatoes, spring onions, cucumber, garlic, red pepper, olive oil and some salt and pepper to taste in a food processor or blender. Blend on high until smooth and adjust the seasoning with red grape vinegar and more salt and pepper as needed; thin out the soup with more tomato juice or water, if desired. Pour into a bowl, cover, and chill until cold, about 4 hours. To serve, divide the gazpacho between chilled glasses. Top with finely diced hard-boiled egg, red onion, red pepper, a drizzle of extra-virgin olive oil, and some freshly ground pepper, if desired.