Gazpacho

Gazpacho
4 ounces (4 slices) stale bread, crusts removed
2 garlic cloves2 pounds ripe tomatoes (about 5),
seeded2-inch square piece of green bell pepper (optional)
2-inch chunk peeled cucumber (optional)
1/4 teaspoon ground cumin
2 teaspoons salt
1/3 cup olive oil, preferably extra virgin
2 tablespoons white wine vinegar
1/3 cup chopped green bell pepper (optional)
1/3 cup chopped onion (optional)
1/3 cup peeled, chopped cucumber (optional)
1/2 cup croutons or diced bread, toasted crisp (optional)
Break bread into big chunks and soak it in water to cover
until it is softened, about 15 minutes.
Squeeze out the water and place the bread in a blender
(or, if you are using a handheld blender, into a mixing bowl)
with the garlic. Blend until the bread and garlic are smooth.
Add the tomatoes (it may be necessary to process the
tomatoes in two batches) and the pieces of pepper and
cucumber, if using, and puree.
Add the cumin and salt.
With the motor running, add the olive oil in a slow stream.
As the oil is incorporated, the gazpacho will turn from tomato-
juice red to a paler, orange color.
Blend in the vinegar and 1/2 cup water.
Place the gazpacho into a tureen, bowl, or pitcher and stir
in 1 cup cold water.
Chill until serving time.
Place each of the garnishes -- chopped peppers, onion,
cucumber, and croutons -- in small bowls or on a relish
dish and pass them when the gazpacho is served.

This gazpacho also can be served, thinned with additional
water, in tall glasses for sipping, without the garnishes.
Serves 6