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Heat the oven to 180C (160C fan)/350F/gas 4.
For the croutons, tip the cubed bread into a baking tray with the oil, sea salt and rosemary, mix well to coat, then roast for 20 minutes, until golden brown and crisp.
Meanwhile, tip all the gazpacho ingredients into a food processor and blitz smooth.
I hate to add an extra step, but if you transfer this in batches to a high-speed blender and blitz again, you will get more soup and less pulp after the sieving process.
Strain the soup in batches through a coarse sieve into a clean bowl – use a wooden spoon and really push all the liquid through, leaving the bits of pepper skin and tomato seeds in the sieve.
Once all the gazpacho has been sieved, chill the lot in the fridge for at least an hour.
Serve in shallow bowls topped with your choice of halved cherry tomatoes, diced strawberries, finely chopped cucumber and ice, along with the croutons and rosemary sprigs.
Drizzle with a little extra-virgin olive oil and serve immediately.