Begin by placing 3 tomatoes in a saucepan of boiling water, simmer for 10 seconds and then drain. Place in ice cold water to cool. Peel and roughly chop.
Peel and de-seed the cucumber and roughly chop. Peel the celery stick and roughly chop. Slice the spring onions.
Peel the avocado and scoop out the flesh and place in a high speed blender such as a nutribullet or a theromomix. Now add the rest of the ingredients with exception of the vinegar. Add a good grind of pepper and fine sea salt. Blend until really smooth. Add a tablespoon of sherry vinegar and stir. Taste, add more vinegar, salt and pepper if need. Chill in the fridge for 4-6 hours. Cut the crust off the bread and tear into rough pieces. Coat in olive oil and bake in the oven on 160C fan for 15-20 minutes or until crunchy and golden. Cut the remaining tomato into four and de-seed, then slice. Top the soup with the tomato slices, a drizzle of olive oil and the croutons. Finally add the caper, micro herbs and edible flowers. Serve immediately.