Serves 6

Traditionally Gazpacho isn't served with toppings. This recipe adds in avocado and goats cheese however my absolute favourite add on is cooked prawns.

INGREDIENTS

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

METHOD

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.