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.