First, you'll need to peel the tomatoes. Score a cross with a sharp knife at the bottom of each fruit, place in a large bowl, then blanch for 3-4 minutes by pouring boiling water over. The skin will now easy peel off - simply gently pull from each corner. Remove the seeds,roughly chop, then place in a food processor or blender. Add half the grated garlic and red chilli.

Next, peel, de-seed and chop the cucumber, and add to the tomatoes. Then, peel and finely chop a small red onion, de-seed and chop the red pepper, and blitz the ingredients together for 1-2 minutes. Add the vinegar, 2 x tbsp olive oil, salt and pepper and blitz for another 30 seconds or so.

Transfer to an airtight container, and refrigerate for a few hours, or overnight to allow the flavours to permeate.

Pre-heat the oven to 200C, line an oven tray with tin foil and lightly brush with oil and heat it up at the same time.

Next, slice the ciabatta rolls into thin slices, and add the remaining grated garlic, and drizzle with a little olive oil. Sprinkle rosemary and coarse sea salt, then bake in the over for 10 minutes.

Meanwhile, evenly distribute the soup into bowls, and garnish with finely chopped pepper, tomato, spring onion and cucumber.