- ½ pound stale bread, with crusts removed
- 2 pounds tomatoes, peeled
- Soak half the bread in water, then squeeze gently to remove excess liquid.
- Process the bread, all but one tomato, 1 green pepper, the garlic, vinegar, oil, and salt until smooth. Chill.
- Mix the remaining ingredients in individual bowls. Pour the gazpacho over them. If the soup is too thick, dilute with cold water before pouring into the bowls.