Gazpacho

Method

1. Slice the tomatoes, peppers, cucumber, and peaches; set aside some pieces for the garnish.
2. In a large bowl, combine the chopped vegetables with basil, mint, marjoram, spring onion, bread, salt, pepper, and lime zest.
3. Add olive oil, white vinegar, and a splash of water. Mix everything with your hands, crushing slightly. Let it marinate for at least 30 minutes (overnight if possible).
4. For the garnish: dice the reserved heart-of-ox tomato, spring onion, cucumber (seeds removed if desired), and peach. Season with olive oil, lime juice, oregano, salt, and pepper. Set aside.
5. For the yogurt sauce: mix Greek yogurt with pepper, a drizzle of olive oil, and dried oregano. Set aside.
6. For the croutons: cut two slices of bread into small cubes and toast them in a pan with a little olive oil until golden and crispy.
7. Blend the marinated mixture with an immersion blender until smooth. Pass through a fine-mesh strainer to remove solids, pressing gently.
8. To serve: pour the gazpacho into a bowl or plate. Arrange the diced vegetable garnish, croutons, dollops of yogurt sauce, small basil leaves, and mint flowers on top. Finish with a drizzle of olive oil.