Remove the tomato stalks, score the tomatoes crosswise and place them in boiling water for 1 minute. Then remove them and plunge them into a bowl of ice-cold water for 5 minutes.

Cut the bread into small cubes. Heat 1 tablespoon of oil in a frying pan and fry the bread cubes until golden brown. Then remove them and drain on kitchen paper.

Peel the blanched tomatoes and place them, together with the juice, in a tall container.

Peel the cucumber and the onion. Remove the seeds from the chillies and dice them finely, along with the cucumber and onion.

Add two-thirds of the diced cucumber and chillies, all the diced onion, balsamic vinegar, tomato purée and the remaining oil to the tomatoes, then purée everything finely with a hand blender.

Season the gazpacho to taste with salt, pepper and sugar. Garnish with the remaining cucumber and chilli cubes and the croutons.