Soup

• 2 oz (50 g) 2–3 day-old white bread (optional—leave out for a thinner soup)
• 1 lb (450 g) tomatoes, skinned and quartered
• ½ lb (225 g) green bell peppers, seeded and trimmed
• ½ cucumber, peeled and cut in chunks
• 1 clove of garlic
• ½ mild Spanish onion, chopped
• 1 tbsp white or red wine vinegar
• 2 tbsp olive oil
• ¼ chile pepper, seeds removed (optional)
• Cilantro (optional)
• ⅓ pt (2.4 dl) iced water
• Sea salt
• Black pepper
• Ice cubes

Garnish

• 1 tomato, skinned and diced fine
• ½ green bell pepper, diced fine
• ¼ peeled cucumber, diced fine
• bread

Soup

1. If using, tear up the bread, and soak it in water for 30 minutes. Squeeze it dry.
2. Blend bread, tomatoes, bell peppers, cucumber, garlic, onion, vinegar, olive oil, chiles, cilantro, and water in a blender until roughly chopped. The soup should have texture and discernible vegetable bits, so do not chop too finely.
3. Pour soup into a large bowl with some ice, and season to taste with salt and pepper.

Garnish

4. Dice the bread, and fry it in a little olive oil until brown.
5. Chop the other vegetables finely.
6. Serve all garnishes in separate little bowls on the table.

Serving

7. Serve gazpacho chilled.
8. Allow diners to sprinkle on their own toppings.