Combine all ingredients in a food processor or blender and puree for 2 minutes or until gazpacho is super smooth.

Place in refrigerator in a sealed container and chill for a couple of hours until super chilled. 

Serve soup while it’s cold in a chilled serving bowl with homemade toasted croutons, sliced spring onions and a swirl of olive oil.

Croutons can be made with cubes of stale bread sprayed all over with olive oil spray and baked in the oven until golden and crispy.

Swirl with cream before you add the croutons for a non vegan version.