Peach & tomato gazpacho with halloumi croutons

1. Put 2 slices of bread on a large plate and drizzle over 3 tbsp cold water. Set aside for 1 minute. Put the peaches, tomatoes, red onion, vinegar and 1 tbsp oil in a blender, add the soaked bread and whizz until completely smooth. Season. Pour into a glass jug, stir in a handful of ice cubes and chill in the freezer for 10 minutes.

2. Preheat the grill to medium. Dice the remaining bread. In a large bowl, mix the halloumi with the garlic, tarragon and remaining 1 tsp oil, then add the bread and toss until well coated. Spread onto a lined baking sheet and place under the grill for 2-3 minutes, turning once, until golden.

3. Remove the gazpacho from the freezer and stir well, adding 3-4 tbsp water to loosen if needed. Ladle into bowls and serve topped with the crouton mixture, some black pepper and a few fresh tarragon leaves.