Gazpacho

You, Brit, brought this recipe home from your "house mother" while studying abroad.  It is excellent and  well worth making.  I never thought I'd enjoy a "cold" soup -- but this is great.  Thanks to you.

Ingredients:
4 large really ripe tomatoes (cans or juice will not give the true taste)
1 green bell pepper
3 cloves garlic
1/2 cucumber
1/2 small onion
1/4 cup good olive oil
2 slices of bread without crusts
salt to taste
pinch ground cumin
4-5 tablespoons white vinegar
just enough water to soak the bread

Directions:
Soak bread in water.

Peel the tomatoes -- Note:  bring enough water to cover the tomatoes in a large pan to boiling.  Drop the tomatoes in for about 30 seconds and then remove with a slotted spoon into a colander.  Wait a little to work with the tomatoes -- the skins should slide off.

Chop tomatoes; seed and chop the pepper, chop cucumber, and onion.

Whiz the chopped vegetables and garlic in the food processor or blender.  Strain through a sieve.

Squeeze water from bread (save water) and whiz the bread while slowly adding oil.

Add salt, cumin, and vinegar.  Whiz a little of the tomato mixture with the bread/oil and then mix all together.  Add the rest of the water to taste.  The gazpacho should not be too thin.

Taste, correct seasoning, and chill until serving.

Serve with little bowls of chopped tomatoes, onion, cucumbers, bread croutons, chopped hard-boiled eggs or whatever you prefer.