Take the shallot, garlic, ½ of the bell peppers, cucumber, balsamic vinegar, 2 spoons olive oil white bread, enough chili to taste, basil, cumin and seasoning. Whizz into a fine puree and add the tomato juice. Whizz again into a smooth thick soup consistency. Ideally allow the gazpacho to mature overnight to develop flavours. Deep fry the ravioli until crispy, pat try on kitchen paper and season with lightly with salt. Chop remaining bell peppers and cucumber. Spoon the gazpacho onto a large main course plate. Serve 5 ravioli per serving, sprinkle with the chopped vegetables and drizzle with olive oil. Dress with the rocket leaves marinated lightly with the olive oil and a little lemon juice and spoon onto the ravioli. Garnish with shaved ricotta salata and fried basil leaves