Roughly chop the cherry tomatoes, peppers and garlic. Add to a bowl and use an immersion blender to mash everything into a thick soup. Alternatively, you can do this in a food processor or blender.
2
Add sugar, vinegar and olive oil. Season with salt and pepper if desired.
3
Leave the soup in the fridge for at least half an hour - preferably longer. The longer it sits, the more flavourful it becomes.
4
Cut hamburger bread and halloumi into cubes and place on barbecue skewers. Drizzle with a little olive oil and salt, and cook on the grill or in a frying pan until the bread and cheese have acquired a golden color.
5
Serve the gazpacho with barbecue skewers and top with fresh coriander.
