Chilled Gazpacho with Avocado & Soft Goat Cheese

1.25kg ripe tomatoes, cores

removed, roughly chopped ½ large cucumber, peeled and chopped 1 medium red pepper, de-seeded

and chopped 1 clove garlic, peeled and

finely chopped 75g crustless sturdy white bread, such as ciabatta or sourdough, torn into chunks 1⅓ cups cold water 2 teaspoons flaky sea salt ¼ teaspoon pepper ½ cup sherry vinegar 2 avocados, halved, stone removed, peeled, roughly mashed juice of ½ a lemon 60g soft goat cheese 6 basil leaves, thinly sliced 3 large cherry tomatoes, cut in half width-wise, seeds removed, to create six neat shells ½ cup extra virgin olive oil

Put the tomatoes, cucumber, red pepper, garlic and bread into a food processor. Pulse briefly until the vegetables are still chunky and just combined. Tip into a bowl and stir in water, salt, pepper and vinegar. Refrigerate for at least 1 hour for the bread to swell and the flavours to blend, then stir through the extra virgin olive oil. The soup should have quite a tang to it.

Sprinkle avocado with lemon juice. Divide the soup between 6 bowls and add a dollop of avocado to each.

Put a heaped teaspoon of goat cheese into each cherry tomato half and smooth the surface. Gently put a cherry tomato half into each bowl, then scatter over the basil leaves, drizzle with oil and serve. Serves 6