Tomato and Watermelon Gazpacho Recipe

Name: Tomato and Watermelon Gazpacho Recipe
Ingredients: 4 1/4 pounds whole peeled tomatoes (from 4 28-ounce cans); 2 2/3 cups seeded and diced watermelon; 6 celery stalks, trimmed and finely chopped; 1 small onion, peeled and finely chopped; 5 garlic cloves, chopped; 2 1/2 slices (3 1/2 ounces) french bread, cubed; 2/3 cup canned tomato puree; 1/2 cup basil leaves; 2 tablespoons red wine vinegar; Scant 1 cup olive oil; Kosher salt; Freshly ground black pepper; 4 slices 5 ounces french bread, torn into bite-sized pieces; 3 tablespoons olive oil