To make tomato water

• 200g Roma tomatoes, rough chopped (1 cup)

For the tomato vinaigrette

• 1 clove Garlic, microplaned
• 4 tbsp Olive oil
• 4 tbsp Tomato water
• 2 tbsp Sherry vinegar
• 1 tbsp Honey, wildflower
• Salt + Black pepper

To make the croutons

• 2 slices of Country bread, torn into pieces
• Olive oil
• Salt

To Serve

• ½# Heirloom tomatoes, cut into chunks
• 1 Pearsian cucumber, cut into half moons
• 5-6 Croutons
• 4 Basil leaves, chiffonade
• 4 Mint leaves, chiffonade
• 6 tbsp Tomato vinaigrette
• Salt + Black pepper