Start with good-quality tomatoes; I prefer large Roma tomatoes. For the bread, I recommend using a crusty roll, as it gives a better texture.

Chop the tomatoes, pepper, garlic, and cucumber along with two generous slices of melon. I used Galia melon for its sweeter flavor, but any variety of this delicious summer fruit will work.

Add the day-old crusty bread (previously moistened), coarse salt, olive oil, and your preferred vinegar. For a stronger flavor, use sherry vinegar; for a milder taste, apple cider vinegar is ideal. It's up to your preference. If you want a thinner gazpacho, add a small glass of cold water before blending all the ingredients with a blender.