For the Parmesan croutons:
Prep time: 10 minutes
Cooking time: 12 minutes for the croutons
Total time: 22 minutes
Preheat the oven to 180/350/gas 4. Place the chunks of bread for the croutons on a baking tray. Season with salt, pepper and a drizzle of oil and scatter over the Parmesan cheese. Bake in the preheated oven for 12 minutes and allow to cool.
Fill a large saucepan with water. Bring to the boil and place in the criss-crossed tomatoes. Bring to the boil for 1 minute, drain and cool under running water. Once they are cool enough to handle, slice them in half vertically and remove the little green nodule. Chop the rest of the flesh roughly and place it in a food processor along with the rest of the ingredients. Blitz to a fine soup consistency. Taste and adjust the seasoning as necessary.
Serve your gaspacho with Parmesan croutons with a drizzle of oil and a few sprigs of basil.
If you are a fan of chilli add some for a little kick. Alternatively, you can drizzle over some chilli oil right before serving.”