Heat the olive oil in a large, heavy-based saucepan set over a medium heat. Sweat the onion and garlic for 7-8 mintues, stirring occasionally, until softened. Add the artichoke hearts, ground coriander and bay leaf, then cover with the stock. Bring to the boil then reduce to a simmer. Simmer gently for 15-20 minutes.
Adjust the seasoning as necessary then remove from the heat and discard the bay leaf. Add the breadcrumbs and chopped coriander and stir well. Purée using a stick blender until smooth, then pass through a sieve into a clean bowl. Cover and chill until needed.
To make the Parmesan tuiles, pre-heat the oven to 190°C.
Line a baking tray with nonstick baking paper and arrange a circular cookie cutter (roughly 5cm in diameter) on the paper. Sprinkle in enough of the Parmesan to thinly cover the base, then remove the cutter and continue making rounds of Parmesan in this fashion until all of it has been used up. Bake for 2-3 minutes until the edges start to colour.
Remove from the oven and carefully slide onto a wire rack to cool and set. When ready to serve the gaspacho, ladle into serving glasses and serve with a Parmesan tuile on the side.
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Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.