Heirloom Tomato Gazpacho

Cut a 3 inch piece of baguette and soak in a small bowl of water.

Meanwhile, finely chop garlic. Working on a cutting board or with a mortar and pestle, combine garlic with salt, pepper, cumin and 1 T. olive oil. Work with a knife on the cutting board or in the mortar and pestle until the spices form a paste. Place paste aside in a small bowl and mix in the sherry vinegar. Squeeze water from bread and place in a blender along with half of the tomatoes, 3 T. olive oil and the sherry vinegar mixture. Blend until smooth and transfer to a large bowl. Blend the remaining tomatoes with the remaining 3 T. olive oil. Add the second batch of tomatoes to the large bowl. Stir soup to combine and taste then adjust seasoning with additional salt and pepper. Cover and refrigerate while preparing garnishes. Peel and seed cucumber then finely chop. Finely chop red onion. Dice ham or hard boiled egg if desired to make soup into a complete meal. To serve, top each bowl of gazpacho with a bit of cucumber and onion plus ham and or egg if desired. Serve alongside remaining baguette.