• 2 cups (500ml) day old bread, crust removed & cubed
• 2 cloves garlic
• 2 cups (500ml) ripe tomatoes, seeded ( skin removed)
• 1 - 6 inch (15cm) piece of English cucumber, peeled, seeded & cubed
• 2 tablespoons (30ml) jalapeño pepper, finely chopped
• 2 teaspoons (10ml) red wine vinegar
• 1 teaspoon (5ml) sherry vinegar
• ½ cup (125ml) extra virgin olive oil
• 1 cup (200ml) cold water, more for soaking
• sea salt
• freshly ground black pepper
• balsamic glaze, for drizzling
• croutons for garnish
  

Soak the bread in cold water for 15 minute, squeeze out excess liquid and set aside. Place the garlic in a small saucepan, bring to a boil, reduce to simmer and cook for 3 minutes. Drain.

Place the garlic, bread, tomatoes, cucumber, jalapeño pepper, and vinegars into a blender.

Puree until smooth.  With the machine running, pour in the olive oil in a slow, steady stream until fully combined.  Add in the cup (200ml) of cold water and continue to blend until fully emulsified.  Season to taste with salt and pepper.  Chill for at least 3 hours or overnight in the refrigerator before serving. 

Serve the chilled gazpacho in individual bowls, drizzled with balsamic glaze and top with croutons.