2 slices bread, crusts removed
4 lg. ripe tomatoes or canned tomatoes
2 sm. green peppers
1/2 cucumber
1/2 onion
2 cloves garlic
2 oz. olive oil
1 tsp. salt
1/4 tsp. ground cumin
5 tbsp. vinegar or lemon juice
2 c. water (approximately)

Put the bread to soak in water to cover. Cut tomatoes into chunks and put them in blender with seeded peppers, cucumber, and onion, all cut in pieces, and the garlic. Whirl vegetables until all are pureed and place in large bowl. Squeeze the water from bread and puree it in the processor. With motor running, add the oil in a slow stream until it is mixed into the bread. Then add salt, cumin, and vinegar. Ladle some of the tomatoes back into processor and mix altogether. Stir in the water (more may be added for a thinner gazpacho) and correct the seasoning, adding more vinegar if needed. Chill soup several hours before serving. Serves 6. It's even better the next day.

GARNISHES: Gazpacho is accompanied by small bowls of chopped onions, peppers, cucumbers, and small croutons. Great for a hot summer night.