Gazpacho of smoked tomato and roasted pepper

Method

1. Peel the tomatoes and smoke them under a cloche or on the barbecue at 150°C for 20 minutes. Cut them into quarters.
2. Roast the peppers on the barbecue or in the oven at about 200°C until blackened all over. Leave to cool in a zip bag, peel them and remove the seeds and membranes.
3. Put the tomatoes, peppers, red onion, garlic, cucumber, red chilli, sushi vinegar, salt and olive oil in the Thermomix and mix 30 sec / speed 6. Add the ice cubes and blend 3 min / speed 10.
4. Pour the gazpacho into a measuring jug and chill. Clean the Thermomix.
5. Put the stracciatella and whipping cream in the bowl, 10 sec / speed 6. Insert the butterfly whisk, whip 5 min / speed 4 and transfer to a piping bag.
6. Pour the gazpacho into glasses or bowls, pipe the stracciatella mixture on top and finish with basil. Serve immediately.