Step 2

Make the Croutons: Heat the olive oil in a small skillet over medium heat. Toss the bread cubes in the oil, turning with tongs or a heat-proof spatula to toast on all sides, about 4 minutes. Season with salt and pepper. Transfer to a plate to cool. (You can make these up to a day in advance; just be sure to cool completely and store in an airtight container.)

Step 3

Make the Gazpacho: Combine the tomatoes, basil and garlic in a large bowl; season with salt. Cover and refrigerate for 30 minutes. Chill the individual serving bowls.

Step 4

Remove the basil from the chilled tomato mixture and discard. Transfer the mixture to a blender or use an immersion blender to process until frothy and smooth, 2 to 3 minutes.

Step 5

Ladle the soup into the chilled bowls and mound a bit of the cucumber, heirloom tomatoes, onion (if using), bell pepper and peaches in the center. Top with small basil leaves, chervil (if using) and the croutons. Drizzle with olive oil and season with salt and pepper. Serve cold or at room temperature.