Step 1: Coarsely chop the tomatoes and cucumbers and put them in a large pot. Cut the crusts off the white bread slices and then cut the slices into 1 inch-sized pieces and add them to the pot. Add one peeled clove of garlic.

Step 2: Season with salt and paprika, then mix everything together. The salt will start pulling water out of the tomatoes while the bread soaks the water up.

Step 3: Using a stick blender, puree all the ingredients until the soup is very smooth.

Step 4: Add in the red wine vinegar and the olive oil, then blend with the stick blender until everything is well incorporated.

Step 5: Chill the soup in the fridge for an hour.

Step 6: Ladle the heirloom tomato gazpacho out into individual bowls and garnish. (I used finely diced cucumber and red bell peppers, but you can use other garnishes like diced avocado.)