Gazpacho

In a large pot on medium high heat, saute garlic and red onion in olive oil until fragrant. Next, add the heirloom tomatoes, cherry tomatoes, cucumber, green bell pepper, and jalapenos. Continue to cook for 5 minutes until tomatoes break down.

Pour the ingredients into a blender and puree until chunky. Add in chopped bread and pulse the blender a few times. Pour the mixture back into the pot and add in vinegar, salt, and pepper.

Serve slightly warm or chill in the refrigerator for at least an hour to cool.