Makes a big batch of gazpacho!

Ingredients:

For the gazpacho:

10,000 g tomatoes (about 9 big tomatoes)

90 g garlic (about 20 cloves)

140 g or 5/8 cup sherry vinegar

500 g sourdough bread

120 g or 1/3 cup salt

Garnishes:

Torn basil leaves

Croutons

Balsamic glaze or reduced balsamic vinegar

Extra virgin olive oil

Method:

Cut tomatoes and slice garlic.

Mix all ingredients together and marinate overnight.

Blend until smooth and adjust consistency with vegetable stock.

Adjust seasoning as needed once desired consistency is reached.

Garnish with torn basil leaves, croutons (torn sourdough and EVOO toasted in oven), and a drizzle each of balsamic reduction and EVOO.