Tomato Watermelon Gazpacho
Ingredients
- 1 piece of baguette (2-inch, crust discarded)
- 2 garlic cloves (minced)
- 2 teaspoons kosher salt
- 2 tablespoons dry sherry
- 2 tablespoons white wine vinegar
- 1 1/2 pounds ripe tomatoes (cored and quartered)
- 1 pound cubed seedless watermelon (about 3 heaping cups)
- 1/3 cup extra virgin olive oil (plus more for serving)
- Croutons (for serving)
- 1/2 English cucumber (optional, peeled and diced)
- Chopped fresh cilantro (optional)
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