Cherry Tomato Gazpacho - Black Olive Tapenade & Croutons - Tom Aikens

Ingredients

• 1 red onion, finely diced
• 2 garlic cloves, finely chopped
• 1 red pepper, finely chopped
• 1 cucumber, peeled and finely diced
• 500g cherry tomatoes, halved
• 20g icing sugar
• 16g sea salt
• 4g crushed black pepper
• 2 tbsp red wine vinegar
• 1 tbsp tomato purée
• 100ml olive oil
• 300ml tomato juice
• 8 basil leaves
• 150g black olive purée
• 50g olive oil
• 10g lemon juice
• 2–3 anchovies, finely chopped
• 12g capers, coarsely chopped
• 1 garlic clove, finely chopped
• 3–4 basil leaves, finely sliced
• Large pinch fresh thyme
• 10 slices baguette
• 50ml olive oil
• Large pinch Maldon sea salt
• Large pinch thyme
• 2 basil leaves, finely chiffonaded
• 2 baguette croutons, spread with black olive tapenade
• 1 tsp finely diced cucumber
• Olive oil