Prep Bread: Break the bread into small pieces. Drizzle it with 1/4 cup water and some olive and set it aside, to soften the bread.

Prep Vegetables: Wash all vegetables well. Peel garlic and remove the center piece (since we’ll be eating it raw and don’t want it to make the gazpacho spicy). Cut tomatoes into quarters. Peel and chop the cucumber. Chop the onion and bell pepper.

Blend: In a high powered blender, add bread, tomatoes, garlic, onion, bell pepper, cucumber, olive oil, vinegar and water and blend really well, until very smooth.

Strain: Pour mixture through a fine mesh strainer to remove any small seeds or pieces of veggie peel (if you like a thicker texture, you can serve the soup without straining it). Taste and add more salt or vinegar, if needed.

Refrigerate for a few hours to let the flavors blend and the soup chill.

Serve cold, as a beverage, or in a soup bowl garnished with leftover diced veggies, or sometimes croutons or chopped pieces of ham.