Soak the bread in tap water. Cut the peeled tomatoes into small pieces and put them in the blender with the cleaned, seeded peppers, cucumber, onion (all cut into small pieces) and the garlic. Blend until everything is pureed together, then transfer to bowl.
Next, squeeze the bread and turn it into puree in a hand mixer. With the motor running continuously, add the oil in a thin stream until it is properly blended with the bread. Next add salt, cumin and vinegar. Add a little of the tomato and green mixture to the bread and oil in the hand mixer, then pour the mixture into the vegetable puree in the baking bowl, stir, add the tap water and season. Possibly add more vinegar or possibly salt, each to taste. Chill properly (a few hours) in the icebox before serving.
Garnish: Typically, gazpacho is served with small bowls of chopped peppers, tomatoes, onions, toast cubes fried in fat, diced hard-boiled eggs, diced cucumbers.
by Sylvia Mancini
Tip: Black or green olives? Find out which you like better and use them!
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