1. Cut the bread into small pieces and place in a bowl. Sprinkle with the vinegar, pour over the water and drizzle over 4 tbsp olive oil. Leave to soften while you prepare the rest of the soup.
2. In a Kenwood blender, combine the tomatoes, cucumber and garlic with a large pinch of salt. Whizz on high power for a couple of minutes, until you have a smooth puree. Add the soaked bread and plenty of pepper and blitz until as smooth as possible, adding the 4 more tbsp olive oil gradually through the feed tube. Taste for seasoning.
3. Pour the soup into a bowl or large jug, cover and refrigerate for at least two hours to chill and develop flavour. Meanwhile, prepare the garnishes.
4. To prepare the courgette, trim, cut in half across the middle and then cut again along the seeds into four pieces with half-moon shaped ends. Slice into thin strips.
5. Heat a large frying pan over a medium heat and add 2 tbsp olive oil. Fry the courgette strips until golden and crisp. Remove from the heat, sprinkle in the pimenton and stir to coat. Drain the strips on kitchen paper.
6. When ready to serve, taste the chilled soup once more for seasoning and stir. Ladle the soup into bowls and sprinkle the garnishes on top of each: chopped egg in one section, cucumber in another, and fried courgette strips in another. Finish with a final light sprinkle of pimenton.
Recipe courtesy of Kenwood's Around the World in 80 Plates