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1.
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Preheat oven to 350 degrees F.
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2.
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Rub garlic halves over both sides of each bread slice (one clove half per slice of bread).
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Discard garlic.
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Cut bread slices into cubes with kitchen shears and slide onto individual toothpicks.
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3.
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Bake bread cubes in oven on a cookie sheet for 5-10 minutes, or until they just begin to brown and are crunchy.
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Remove from heat and allow to cool completely.
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Store in an airtight container at room temperature until ready to use.
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4.
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In a blender or food processor, combine tomato, cucumber, onion, jalapeno, celery, vinegar, olive oil, sherry and minced garlic (remaining 2 cloves).
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Sprinkle salt and pepper to taste, with a heavier hand on the pepper.
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Blend until smooth.
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Refrigerate for at least two hours, and keep cold until ready to serve.
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5.
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To serve, portion gazpacho into shot/shooter glasses.
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Cut basil leaves lengthwise up the center seam, then cut halves into strips about 1/2 inch wide.
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Slice a piece of basil on toothpicks on either side of crouton, then rest crouton toothpicks across the mouth of the shooter glasses, with about 1/2 inch between the top of the soup and bottom of the crouton (prevents sogginess).
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Serve immediately.
