In a large bowl, mix the chopped tomatoes, peppercorns, 250ml tomato juice and about half the basil leaves. Cover and chill.
Heat 2 tbsp of olive oil in a large frying pan. Add the peppers, garlic, thyme, bay leaf, remaining basil and a few pinches of salt and sauté over a medium-low heat for 8-10 minutes, without browning, until the peppers are wilted and soft. Remove from the heat and tip into the bowl of tomatoes. Mix vegetables well, then cover and leave to marinate in the fridge for 24 hours.
The following day, puree the soup in a blender until smooth - you may need to do this in batches. Pass through a fine sieve into a bowl, pressing the vegetable pulp with the back of a spoon to extract all of the juice. Season with salt to taste. Add the balsamic vinegar and a drizzle of olive oil to taste. If the gazpacho soup seems too thick, thin it by stirring in some more tomato juice. Cover and chill well.
To make the croutons for the garnish, preheat the oven to Gas Mark 2, 150°C, fan 130°C. Cut the bread into 5mm cubes and toss with a generous drizzle of olive oil and a good pinch of salt. Scatter on a baking tray and bake in the oven until crisp and golden - about 3-4 minutes. Set aside.
Clean the radishes well, keeping the roots and green tops intact, and cut each one crossways into 3 pieces. Cut the cucumber in half and slice into crescents. Drizzle with olive oil and salt. Halve the cherry tomatoes.
To serve, taste the gazpacho soup and adjust the seasoning, then pour into a jug. Arrange some cucumber, cherry tomatoes, radishes and croutons in each soup plate and drizzle with a little olive oil. Pour in the gazpacho soup and serve at once.
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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. Defrost in the fridge overnight. Add toppings or garnishes and serve.