Not specified

1. Place the bread slices in a bowl with 1/2 cup of water.
2. Let the bread soak while you work on the tomatoes.
3. Squeeze the bread to ring out any water.
4. Place the tomatoes in a large pot of boiling water for 40 seconds or so.
5. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so.
6. When they are cool enough to handle, gently peel the skins off.
7. In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic.
8. Top with the soaked bread.
9. Pour 1/2 cup extra virgin olive oil and the sherry vinegar.
10. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
11. Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
12. Transfer to a glass container or large canning jars.
13. Cover tightly and chill in refrigerator.
14. When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses.
15. Top with olive oil and a garnish of fresh mint, cilantro and chopped green onions, if you like.

Not specified