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1
Put the bread in a bowl and add water to cover.
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2
Let soak for 5 minutes until softened.
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3
Squeeze out the water and place the bread in a blender container (or, if using a hand-held blender, into a mixing bowl) with the garlic.
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4
Blend until the bread and garlic are smooth.
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5
To seed the tomatoes: cut out the stem and core, then cut the tomatoes in half crosswise.
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6
Either spoon out the seeds or else squeeze the tomatoes through a sieve placed over a bowl.
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7
The seeds will squeeze out; the juice will collect in the bowl.
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8
It is then ready to be added to the gazpacho as pulp.
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9
Add the tomato pulp to the bread and garlic, and puree.
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10
Add the cumin and salt and, with the motor running, add the olive oil in a slow stream.
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11
As the oil is incorporated, the gazpacho will turn from red tomato-juice to a paler, peacher color.
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12
Blend in the vinegar.
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13
Thin the gazpacho with water to the desired consistency.
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14
Place the blended contents in a tureen, bowl or pitcher.
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15
Chill until serving time.
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16
Place each of the garnishes in separate small bowls or on a divided relish dish and pass them around the table when the gazpacho is served.
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17
Each person can add their desired spoonfuls on to their gazpacho.
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18
This gazpacho can also be served, thinned with additional water, in tall glasses for sipping, without the garnishes.
