Instructions: Treviso radicchio or other crisp sharp leaves to serve

Gently heat 4 tbsp of the olive oil with the herbs and stew without fiying for about 10 minutes. Leave to cool then discard the herbs. Meanwhile put half the tomatoes and half the pimentos in a processor with she garlic anion and cucumber.

Soak the bread in 2 tbsp of the vinegar and add. Turn on and slowly add enough oil to make a thick soup.

Pour into a large bowl.

Blast the remaining tomato and pimento until just chopped (but still with small chunks) and stir into the rest of the soup then thin down with a cup of water.

Add salt and pepper and Tabasco to taste. Leave at room temperature or lightly chill.

Heat a splash of olive ail in a frying pan.

Season the flesh side of the aubergine squares with salt and pepper and gently fry skin side up for about a minute then add the remaining vinegar and sugar and cook far a minute longer.

Pour the gazpacho into bowls put a piece of aubergine on each serving and drizzle with some of the prepared herb oil.

Eat with spoons and use the salad leaves for dunking.

fills 6 bowls

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