Tomato gazpacho

Method

1. Whizz the tomatoes, cucumber, peppers, garlic, bread, sherry, vinegar and oil in a blender or food processor with salt and black pepper until combined. You can stop at this stage, but the soup won’t be completely smooth.
2. For a smoother finish, push through a fine mesh sieve into a jug, reserving the pulp (see tip). Cover and chill for at least 4 hours (see Make Ahead).
3. Serve the soup in bowls, topped with the basil leaves, sliced cherry tomatoes, capers, diced cucumber and an extra drizzle of oil.