For the gazpacho
Place the peppers, garlic, shallots, tomatoes and cucumbers in a bowl. Pour over the red wine vinegar and olive oil. Season to taste with salt and pepper and marinate for 24 hours.
Blend the mixture and pass through a fine sieve. Place the mixture in the fridge to chill.
For the sorbet
Over a medium heat place the beef tomatoes in a pan. Simmer until you get a sauce like consistency.
Once the consistency has been achieved, allow to cool. Then in a blender, combine with olive oil and glucose. Once combined, transfer this mixture to an ice cream maker and churn.
For the aubergine croutons
Preheat the oven to 150°C/300 °F/gas mark 2. Place the aubergines whole into the oven and cook for 2 hours. Turn them halfway to ensure they are cooked evenly.
Allow the aubergines to cool down slightly. Cut in half lengthways and scoop out the flesh. Roughly chop and season.
Change the oven to 180˚C/350°F/gas mark 4. Cut the bread into 8 thin slices and place on a baking tray. Drizzle with olive oil and place a tray on top.
Place in the oven to cook and turn golden brown. This should take approximately 15-18 minutes. Remove from the tray and allow them to cool to room temperature.
Pour the gazpacho into a bowl. In the centre place a slice of the toasted bread. Spoon on top the roughly chopped aubergine and add a scoop of sorbet on top. For decoration, add a mint leaf.