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• Gazpacho: soften some of the stale bread in white wine vinegar. Drain before setting aside. Cut the tomatoes, peppers, and cucumber (removing the seeds), clean the garlic and chop everything, then add the bread and oil. Season with a pinch of salt and sieve everything. Leave the gazpacho to rest in the fridge for a couple of hours – it should be served fresh in bowls. Cut the bread into cubes of 1.5cm on each side, blanch them slightly in a pan with a drizzle of hot oil, and set aside.  
• Eggs: Place the eggs in cold water and boil them for 6 minutes.

Plating:
Pour the gazpacho into a bowl (1 per person), cut the egg into discs and arrange 3 slices with the yolk in the centre of the bowl. Flake the Tête de Moine in the gazpacho and arrange over the eggs. Place a few cubes of fried bread on top, and finish with crushed pepper and a drizzle of extra virgin olive oil before serving.