Sungold Tomato Gazpacho

Ingredients

• 2 lb. (1 kg) Sungold tomatoes or sweet cherry tomatoes, halved, plus more for garnish
• 2 lb. (1 kg) peeled and cubed yellow-fleshed watermelon, such as New Orchid, seeds removed
• 5 oz. (155 g) gypsy peppers or red or orange bell peppers, seeded and chopped
• 1/4 red onion, sliced
• 2 garlic cloves, chopped
• 2 bunches fresh basil, larger leaves torn and a few small leaves reserved for garnish
• 1/4 lb. (125 g) sourdough bread, torn into 1/2-inch (12-mm) pieces
• 3 Tbs. red wine vinegar, plus more if needed
• 2 Tbs. sherry vinegar
• 3 1/2 cups (28 fl. oz./875 ml) mild extra-virgin olive oil
• Kosher salt

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