Tomato gazpacho

SERVES 4 TO 6

For the garnish

120ml double cream

2 garlic cloves, peeled and crushed

1tbsp extra virgin olive oil, plus extra for serving baguette, cut into 12 thin slices ¼tsp piment d’Espelette or mild chilli powder

For the soup

115g stale white bread, crumbled

900g very ripe tomatoes, diced 2 garlic cloves, peeled and crushed

150ml extra virgin olive oil 1tbsp sherry vinegar To make the garnish, whisk together the cream and crushed garlic. Cover with cling film and place in the fridge to chill for at least 1 hour. Just before serving, pass the cream through a fine mesh sieve, pressing on the garlic to release all its flavour.

Pour the olive oil into a large frying pan over a medium heat and cook the slices of baguette until golden, about 30 seconds per side. Drain them on kitchen paper and season with sea salt.

To make the soup, soak the breadcrumbs in a bowl of cool water for 10 minutes then drain and squeeze out the water.

In a large bowl, combine the breadcrumbs, tomatoes, garlic cloves, olive oil and vinegar and season with sea salt and pepper. Purée until you have a smooth and velvety mixture. Pass through a fine mesh sieve then cover and refrigerate for at least 1 hour.

Ladle the chilled gazpacho into bowls, top with a drizzle of the garlic cream and olive oil, followed by a sprinkle of piment d’Espelette then finish with the croutons.