Preheat the oven to 180°C.
Roughly dice 1kg of the tomatoes.
Peel and chunk up one of the cucumbers.
Roughly chop one of the peppers and the onion.
Smush the garlic cloves and de-seed and roughly chop the chilli.
Chuck the lot into your biggest mixing bowl with a handful of basil leaves.
Remove the crusts from the sourdough. Cut into croutons and add half to the gazpacho veggies.
Season the veggies generously with salt and pepper and add 60ml of olive oil and the sherry vinegar.
Toss the remaining bread with a glug of oil and a pinch of salt. Bake until golden and crisp, around 10 mins. Remove from the oven and leave to cool.
Leave the veggies to marinate for at least an hour, overnight in the fridge is ideal!
Meanwhile, dice the remaining veggies and melon into equal-sized pieces. I shoot for 2cm dice. Toss with olive oil, salt, and pepper to make a lovely mixed salad to garnish your soup.
Now, time to blend. Grab the gazpacho mix and blend until super smooth, you might have to do this in batches.
Season to taste and refrigerate until icy cold.
Give the soup a brief whisk to loosen, divide between chilled bowls and top with your salad and crunchy croutons. Finish with a few extra basil leaves, a drizzle of olive oil and get stuck in.