Technical Stages :

• Peel the tomatoes, seed them and dice them.
• Cut the tops off the strawberries, wash them, and add them to the diced tomatoes.
• Add half of the raspberries and half of the red currants, sugar, the juice of a lemon, and 8 leaves of basil.
• Mix and store in the fridge for 2 hours.
• Peel the peaches.
• Remove the pits and slice them. Drizzle with the juice of the second lemon. Store in the fridge.
• Slice the spice bread and leave it to dry 10 minutes in the oven prehaeted at 200°C.
• Pour the fruit gaspacho in soup plates.
• Top with slices of peach, the remaining raspberries and red currants. Sprinkle with basil.
• Serve this very cold soup with slices of spice bread.