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