Gazpacho

2 slices of day-old bread, crusts removed, soaked in water to
   cover and squeezed dry

1/2 English cucumber, coarsely chopped
1/2 red onion, chopped
3 garlic cloves, minced
2 1/2 lbs. ripe beefsteak tomatoes, peeled and coarsely chopped
1/4 c. Carter & Cavero Picual Extra Virgin Olive Oil
3 Tbsp. Carter & Cavero White Balsamic Vinegar
2 small green bell peppers
Sea Salt and pepper to taste
Ice water or tomato juice (optional)

For Garnish:

1 c. garlic croutons (see Tips)
2 c. diced tomatoes
1/2 c. diced cucumbers
1/2 c. diced bell peppers
1/4 c. finely chopped red onion

Put the soaked bread, cucumbers, onion, garlic, most of the chopped tomatoes and 1 of the bell peppers in a food processor or blender. Puree until smooth and pour into a large bowl.

Finely chop the rest of the tomatoes and the remaining bell pepper and add to the soup. Stir in the olive oil and balsamic vinegar and season with sea salt and pepper. If the soup is too thick, add a little ice water, or if the soup if the tomatoes are not perfect, add a little tomato juice. Cover and refrigerate until well chilled.

Serve gazpacho in bowls and allow guests to add garnishes as desired.