Diane'S Best Gazpacho -- Ever!

["Prep the Vegetables

Core the larger tomatoes and chop roughly into quarters; chop cherry or grape tomatoes in half. Place in a large bowl. Peel the cucumber, cut into large chunks and add to the bowl. Cut the onion and green pepper into large pieces and place in the bowl. Add the garlic and the Kosher salt. If you like your food on the spicy side, chop and add a jalapeno pepper here, too. Toss the mixture to combine well. Pour the mixture into a strainer and place a bowl under the strainer to collect the juices. Let sit for 30 to 60 minutes.", "Process the Soup

After the vegetables have drained for at least 30 minutes, place them in a blender, and add the torn bread to the strained liquid until soaked. Add the bread and any remaining liquid to the blender, add the sherry vinegar and blend until the mixture becomes a thick, smooth, beautiful pink liquid. Taste for acidity; this will vary with the sweetness and types of tomatoes used. If it's not balanced enough, add a little more vinegar. Add the red pepper flakes and then the olive oil, very slowly, in stages, blending to emulsify each time. Chill for at least 30 minutes. Season with salt and pepper to taste.", "Prepare the Garnish

Dice the garnish vegetables into small pieces and set aside. In a small pan, heat the olive oil over a medium-high flame and fry the bread pieces until golden, about 2 minutes. Cool and set aside.", "To serve, pour chilled gazpacho in serving bowls and pass the garnishes and croutons."]