For the Gazpacho:

• 2 pounds ripe Roma tomatoes, halved and cored*
• 1 small (1/2 lb) cucumber, peeled and seeded*
• 1 medium green bell pepper, cored
• 1/2 small red onion, peeled
• 2 small garlic cloves (or 1 large clove), peeled
• 3 tablespoons olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly-cracked black pepper
• 1/2 teaspoon ground cumin
• 1 thick slice of white bread, soaked, crusts removed*

For Garnish:

• Homemade croutons
• Chopped fresh herbs
• Drizzle of olive oil
• Any leftover chopped gazpacho ingredients