Step 1

Combine tomato, capsicum, chilli, garlic, onion, vinegar, sugar, half the basil and 1/4 cup (60ml) oil in a bowl. Season, then chill for 2-3 hours to marinate.

Step 2

In batches, transfer tomato mixture to a blender and whiz until smooth. Strain through a fine sieve and chill until needed.

Step 3

Heat remaining 1/2 cup (125ml) oil in a large frypan over medium heat. Add the bread and cook, stirring, for 4-5 minutes or until golden. Drain on paper towel and set aside to cool. Transfer to a bowl and toss with chive and remaining basil.

Step 4

Sprinkle gazpacho with croutons and micro basil to serve.