Method:

• 1

  Cut half of the Bruschelle into large pieces and place in the blender.

• 2

  Cut all the vegetables into large pieces and place in the blender.

• 3

  Add the oil and white wine vinegar, then blend. Add water if the gazpacho is too thick.

• 4

  Place the gazpacho in the refrigerator and toast the remaining Bruschelle.

• 5

  Pour the cold gazpacho into bowls and garnish with olive oil, fresh basil and the toasted Bruschelle.