Cut the cucumber in half and remove seeds. Sprinkle with a little salt leave for 10 minutes then wash under cold water.
Cut the fennel in half and remove the core at the bottom
Blanche and skin the tomatoes in boiling water and cut into quarters, remove and discard the seeds. Set aside 12 pieces for the croutons.
In a pan of salted boiling water cook the peppers, celery and fennel until tender, strain and cool on a wine rack.
In a small sauce pan boil the sugar and vinegar together until it starts to turn into a light golden colour. This is called a ‘gastrique’ and will help develop all the flavour in the gazpacho
When the vegetables are cold place all the remaining ingredients excluding the olive oil and the ‘gastrique’ in a liquidizer and blend until smooth.
When smooth, pour in the olive oil season with salt and pepper then add a little gastrique at a time tasting as you go until you are satisfied. Transfer to the fridge, before serving.
Shallot cream
Roughly chop the shallots & sweat in the butter without colouring for 5minutes.
Add the water and cover with greaseproof paper and cook for a further 20 minutes on a low heat until soft.
Transfer the contents of the pan into a liquidizer and puree until smooth.
Adjust the seasoning with salt if required
Tomato and Shallot Croutons
Brush the slices of baguettes with olive oil and bake in the oven until golden brown
Cut the tomato into a small dice season with a little salt, lemon juice and add 3-4 tablespoon of the cold shallot cream
Mix together and spoon onto the croutons, serve with a chilled bowl of gazpacho.