Tomato and Melon Gazpacho

Name: Tomato and Melon Gazpacho
Ingredients: 7 ounces medium-sized tomatoes; 1/2 pound cantaloupe melon (around 1 small melon or half of a big one); 4 Persian cucumbers (cubed, 3 for the gazpacho, 1 saved for topping)); 1 small shallot (roughly chopped); 1/2 jalapeño (seeded, a full one if you want it spicier); 1/2 cup stale bread (cubed); 1/4 cup extra-virgin olive oil (plus more for serving); Kosher salt and freshly cracked black pepper; 2 garlic cloves (1 if you want it less garlicky); 1 to 2 tablespoons of sherry vinegar (or can substitute with red wine vinegar); 10 to 12 large basil leaves (divided); 6 large mint leaves