Chilled tomato soup with rose harissa

Put the bread into a bowl, then pour over 100ml very cold water and leave to soak for 5 minutes. Roughly chop 4 tomatoes and place in a blender with the soaked bread, garlic and a generous pinch of sea salt flakes. Blend until smooth and soupy.

Spoon the vinegar, 2 tbsp harissa and all but 1 tbsp of the olive oil into the tomato and bread mix, then blend again until silky smooth, thinning with a little more very cold water if necessary. Chill the soup for at least 1 hour.

Finely dice the remaining tomato, season with a pinch of sea salt flakes, then dress with the remaining 1 tbsp olive oil, 1 tbsp harissa, the parsley and the chilli (if using). Stir together until fully combined.

Divide the soup between 4 chilled bowls and spoon over the dressed tomatoes. Serve immediately, with more bread.