1 liter water (2 1/2 qt.)
3 tbsp. oil
1 end of a lg. loaf of French bread (stale) or a baguette
4 lg. ripe tomatoes
3 cloves garlic
3 tbsp. red wine vinegar
Salt & pepper to taste

Chop tomatoes, bread and garlic together. Pour water and olive oil over tomato mixture; let stand for 3 hours. Put tomato mixture in blender and liquify. Add salt, pepper and vinegar; stir. Serve with garnishes of chopped onions, green peppers, cucumbers, tomatoes and croutons. The Spanish serve the chopped veggies and croutons as garnishes. You may add them (in quantities to your taste) to the soup before serving.