6 nice slices of stale bread, without the crust

1.5 kg ripe tomatoes

2 cucumbers, peeled, halved and seeded

1 red bell pepper cut in half and seeded

1 red onion, cut in half

1 clove of garlic

8 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tbsp freshly squeezed lemon juice

1 good pinch of ground cumin

2 stalks of celery (with the green part)

120 g almonds, split in half

Salt and freshly ground black pepper

Dice 3 slices of bread, set aside and soak the remaining 3 slices in a little water for 10 minutes. Squeeze the bread to remove excess water and set aside.

Cut a crosswise slit in the tomatoes, then plunge them into a pan of boiling water for 10 seconds. Let cool for a few moments, then prune and roughly chop.

Coarsely chop 1 cucumber, half of the bell pepper and the onion and add all these vegetables to the tomatoes.

In the bowl of an electric mixer, place the soaked bread and garlic and puree them. Add the vegetables and blend until smooth.

Gradually add 6 tbsp olive oil, vinegar, lemon juice and cumin. Season with salt and pepper and refrigerate for 2-3 hours, or until ready to serve.

Before serving, finely chop the celery, the remaining cucumber, bell pepper and onion separately.

Heat a small frying pan over medium heat and dry roast the almonds, stirring until they turn a nice golden color. Set aside.

In the same pan, pour 2 tbsp of olive oil and brown the bread cubes over medium heat.

Serve the fresh gaspacho , sprinkled with diced vegetables and almonds, accompanied by croutons and decorated with a drizzle of olive oil.

Sprinkle each plate of gaspacho with some vegetables, croutons and toasted almonds, then arrange the rest of the vegetables in small bowls for your guests.