Chilled gazpacho and prawns

INGREDIENTS

• 1½ kg vine ripened tomatoes, coarsely chopped
• 1 medium Telegraph cucumber, peeled, seeded and coarsely chopped
• ½ red bell capsicum, seeded and coarsely chopped
• 2 thick slices country white bread, crusts removed, bread coarsely cubed
• 2 large green spring onions, roughly chopped
• 1 large garlic clove, coarsely chopped
• ¼ cup white wine vinegar
• 500ml tomato juice
• Salt and ground black pepper to taste
• 8 large cooked king prawns, peeled with tail on and deveined
• 2 tbsp chopped chives
• Extra virgin olive oil