Either chill ingredients before processing or chill finished soup well before serving. Alternatively add some ice cubes when you serve it. It really is best to make it first then chill thoroughly. Chilling changes the soup quite dramatically! Herbaceous Sauvignon Blanc goes well with this dish!

60gm crustless white bread, like sourdough, coarsely torn 1 tablespoon Chardonnay vinegar 2 telegraph cucumbers 2 green kumato tomatoes, coarsely chopped ½ green capsicum, coarsely chopped 1 spring onion bulb, finely chopped 1 clove garlic, finely chopped 3 teaspoons extra-virgin olive oil, plus extra to serve 12 scallops, left whole, coral removed Mint leaves, coriander cress and lime wedges to serve

Soak bread in vinegar, in a non-reactive bowl, for 5 minutes. Peel cucumbers, halve lengthways and remove seeds. Cut a quarter into julienne, cover and refrigerate. Coarsely chop remained and place in a food processor with tomato, capsicum, spring onion, garlic and process until smooth. Add bread, process until smooth. Strain through a sieve, season to taste and refrigerate until required. Either sear the scallops or finely slice, to garnish. Divide Gazpacho between cold bowls, add scallops, reserved cucumber and herbs. Drizzle with a little extra-virgin olive oil and a squeeze of lime juice.