3 c. bread crumbs from day old bread or rolls
4 c. water
3 tbsp. olive or vegetable oil
1 sm. onion, chopped
2 cloves garlic, chopped
1 tsp. salt
1/4 tsp. white pepper
1/3 c. vinegar
4 lg. ripe tomatoes, or 5 to 6 med. peeled and cut in medium chunks

Combine above in large bowl and cover. Let stand at room temperature for 3 to 4 hours. Run through blender 2 cups at a time then pour into a pitcher and refrigerate.

In Spain, where refrigerators are scarce, it is often put into soup bowls with a few ice cubes. It is then served with a selection of condiments which each person can add to suit the individual taste. These are some of the most commonly offered: hard cooked eggs, chopped; green pepper, minced; onion, chopped fine; tomato, chopped; croutons.