Step 2

In a blender, combine the tomatoes, cucumbers, bread, garlic, vinegar, olive oil and purée on high speed until smooth. Strain the gazpacho through a fine sieve over a large bowl; season with salt. Chill in the refrigerator for at least 2 hours before serving.

Step 3

Divide gazpacho among 6 chilled bowls. Drizzle with olive oil and garnish with sun gold tomatoes. Make ahead: Gazpacho can be made 1 day ahead; covered and chilled. Here are a few variations we liked, but feel free to use your imagination. Green Grape and Cucumber Gazpacho (pictured above) 4 medium cucumbers; 2 pounds seedless green grapes; two 1-inch-thick slices of stale white bread, crust removed; ½ cup skinned hazelnuts, toasted; ¼ cup extra-virgin olive oil, plus more for drizzling; 2 tablespoons sherry vinegar; 1 cup ice water; salt, to taste. Garnishes: Finely chopped chives and a drizzle of olive oil. Roasted Red Pepper Gazpacho: 1 slice bread 1-inch-thick, crusts removed; 2 medium cucumbers; 2 pounds tomatoes; 2 roasted red peppers, skinned and seeded; 1 clove garlic; 2 tablespoons sherry vinegar; ¼ cup to ½ cup olive oil; salt, to taste. Combine all ingredients in a blender and purée; strain through a fine sieve. Garnishes: Sliced basil and a drizzle of olive oil. Peach and Cantaloupe Gazpacho: 2 pounds peaches; 2 medium cucumbers; 2 cups chopped cantaloupe; 1 cup slivered almonds; 1 cups toasted bread; 1 clove garlic; 2 tablespoons red wine vinegar; salt, to taste. Combine all ingredients in a blender and purée; strain through a fine sieve. Garnishes: Slivered almonds with mint leaves. Yogurt Gazpacho: 2 cups whole-fat Greek yogurt; 1 cup ice water; 1 cup diced cucumber; 2 tablespoons roughly chopped walnuts; 2 tablespoon golden raisins; 2 tablespoons olive oil; salt, to taste. Garnishes: Diced cucumber, walnuts, dried roses and raisins.