Preparation time: Under 10 minutes
Cooking time: None

1. Peel the nectarines over a blender container; pit and coarsely chop them.
2. Add the quartered, seeded tomato, lemon juice and half the well-washed basil leaves.
3. Blend everything for 30 seconds.
4. Add the sherry vinegar and olive oil and salt and pepper to taste.
5. Blend again for a few seconds and place the container in the refrigerator.

Serving

1. Just before serving, quickly blend the gazpacho again and pour into large glasses.
2. Top with some crumbled gingerbread and 2 small basil leaves for garnish.