Prep:

• Mince the garlic cloves and place them in a small bowl with 2 tablespoons of olive oil and a pinch of salt. Let it sit while you move onto the next ingredients.
• Peel and seed the cucumber and roughly chop.
• Roughly chop the tomatoes, onion and red bell pepper.
• Add the chopped vegetables to a bowl and toss with 1 1/2 teaspoons of salt. Fold in the bread and let sit for 15 minutes. 

Prep Garnish:

• Peel and seed the cucumber and finely chop the vegetables for garnish, toss with a pinch of salt and set aside.
• Strain the olive oil that’s been sitting with the garlic and save it to add to the blender later.
• Toss the bread crumbs with the strained olive oil and toast in a toaster oven or air fryer until they are golden and set aside. 

Blend:

• Place the veggies in the blender. Don’t worry if all the veggies don’t fit, just fit as many as you can.
• Add the sherry vinegar and minced garlic that you set aside and start blending on low. Once the vegetables are roughly blended, you can add the rest of the vegetables that didn’t fit in originally.
• Continue blending until smooth, slowly increasing the speed on the blender.
• Once it’s well blended, slowly drizzle in a quarter cup of olive oil. Taste and adjust the salt, if necessary.
• Strain the gazpacho through a sieve to achieve a smooth consistency. Place in a glass or plastic container and refrigerate overnight.

To Serve:

• When you’re ready to serve, pour into a bowl or cocktail shooter and garnish with the finely chopped veggies, homemade croutons, a drizzle of olive oil and a dusting of cracked black pepper.