Step 1: Coarsely chop the tomatoes and cucumbers and put them in a large pot. Cut the crusts off the white bread slices and then cut the slices into 1 inch-sized pieces and add them to the pot. Add one peeled clove of garlic.
Step 2: Season with salt and paprika, then mix everything together. The salt will start pulling water out of the tomatoes while the bread soaks the water up.
Step 3: Using a stick blender, puree all the ingredients until the soup is very smooth.
Step 4: Add in the red wine vinegar and the olive oil, then blend with the stick blender until everything is well incorporated.
Step 5: Chill the soup in the fridge for an hour.
Step 6: Ladle the heirloom tomato gazpacho out into individual bowls and garnish. (I used finely diced cucumber and red bell peppers, but you can use other garnishes like diced avocado.)
Call it soup or salad, gazpacho makes for a refreshing indulgence on hot summer days. This tomato-based raw, thick and creamy vegetable soup tastes best when made with fresh ingredients. Stream this recipe video to know how to stir up this classic Spanish cold soup at home.