Gazpacho

For the soup: Cut the crust off the toast and discard. Soak the toast in a little water. Peel and finely dice the onion and garlic. Score an X on the bottom of the tomatoes and place into a bowl of boiling water for no more than a minute. Plunge the tomatoes into an ice bath (or bowl of cold water), remove from the ice bath, and peel off the skin.

Cut the tomatoes into quarters, core and remove the seeds. Strain the seeds in a sieve and reserve the juice. Combine the juice with the tomatoes, soaked toast, olive oil, onion and garlic and puree in a blender. Add approximately 250 ml of cold water and blend to the desired, viscous consistency. Cover the soup and chill at least 1 hour before serving.

To serve, season with lemon juice, salt and cayenne pepper and divide into bowls.