Ingredients (serves 4):

• 4 small courgettes
• 1 shallot
• 1 slice dried bread
• 2 cups vegetable stock
• 1 tbsp olive oil
• Salt and white pepper

Instructions:

• Wash the courgettes and trim the ends.
• Cut them in 4 and cook in a pressure-cooker for 4 min.
• In the meantime, skin the tomatoes and remove the seeds.
• Whizz the courgettes in a blender and add the tomato flesh, stock and lemon juice. Season with salt and pepper.
• Crumble the bread into small pieces and add a drizzle of olive oil.
• Gradually incorporate the vegetable juices and finish thickening the gazpacho.
• Leave to chill. Add chilli to taste and serve cold.