Wash all produce. Core and roughly chop the heirloom tomatoes and roma tomatoes. Peel, seed and chop the cucumber. Seed and chop the red bell pepper. Coarsely chop the red onion. Peel the garlic cloves.

Optional soak bread (if using)

If you want a slightly thicker, silkier gazpacho, tear the slice of stale bread into pieces, place in a small bowl and pour 2 tablespoons of cold water over it. Let sit 5 minutes until softened.

Blend base

In a blender or food processor, add the chopped heirloom tomatoes, roma tomatoes, cucumber, red bell pepper, red onion, garlic and the soaked bread (if using). Pulse briefly to combine, then blend on medium-high until smooth but still some texture remains, about 30–45 seconds. Work in batches if necessary—do not overfill the blender.

Emulsify and season

With the blender running on low, stream in 1/4 cup extra-virgin olive oil to emulsify. Add the sherry vinegar, cold water, 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Pulse once or twice to combine. Taste and adjust seasoning: add more salt, pepper or 1 teaspoon lemon juice if you want more brightness.

Strain, Chill and Serve

Strain (optional)

For a silky texture, pass the blended mixture through a fine mesh sieve or chinois into a large bowl, pressing with a spatula to extract as much liquid as possible. Discard solids. If you prefer a rustic texture, skip this step.

Chill

Cover the gazpacho and refrigerate for at least 2 hours and up to 24 hours. Chilling allows flavors to meld and improves taste. If thickened after chilling, thin with up to 1/2 cup cold water or tomato juice to reach desired consistency, tasting for seasoning again.

Prepare garnish

While the soup chills (or just before serving), finely dice 1/4 cup cucumber and 1/2 cup fresh heirloom tomato for garnish. Chop basil and chives. Keep garnishes chilled until plating.

Plate and finish

Ladle chilled gazpacho into bowls or glasses. Spoon a small amount of the diced cucumber and tomato into the center of each serving. Sprinkle with chopped basil and chives, drizzle about 1 teaspoon extra-virgin olive oil over each portion, and add a light grind of black pepper. Serve immediately.