-
1
Place the bread in a bowl, add cold water to cover, and let soak for 5 to 10 minutes.
-
2
Drain the bread and squeeze out the excess liquid.
-
3
Place the garlic, cumin, and 1/2 teaspoon salt in a mortar and, using a pestle, mash them to a paste.
-
4
Place the tomatoes, cucumbers, Italian and red peppers, onion, soaked bread, and the garlic pate in a large bowl and toss to mix.
-
5
Let stand for about 15minutes.
-
6
Working in two batches, place the vegetable mixture in a food processor and process until smooth, adding half of the olive oil to each batch.
-
7
Once each batch is finished, puree it finely in a blender, then transfer it to a large mixing bowl.
-
8
When all the gazpacho has been pureed, whisk in the spring water and vinegar.
-
9
It should have the consistency of a smoothie.
-
10
Taste for seasoning, adding more salt and/or vinegar as necessary.
-
11
Refrigerate the gazpacho, covered, until chilled, about 2 hours.
-
12
Serve the soup in glass bowls or wineglasses with the garnishes.
-
13
For fried croutons: Heat the extra-virgin olive oil in a small skillet over medium heat until a bread cube dropped in the oil sizzles on contact.
-
14
Add the bread and cook, stirring, until crunchy and golden brown, 1 to 1 1/2 minutes.
-
15
Using a slotted spoon, transfer the croutons to a plate lined with paper towels to drain.
-
16
For baked croutons: Preheat the oven to 350F.
-
17
Toss the bread cubes with 2 tablespoons extra-virgin olive oil or melted butter.
-
18
Spread the bread cubes out on a rimmed baking sheet and bake until browned, 5 to 8 minutes.
