2 lbs ripe juicy tomatoes
1 cucumber (about 6-7 inches long)
1/2 an onion (white type not sweet)
1 piece French bread (3-4 inches long piece)
1 green sweet pepper
1/4 tsp ground cumin
3 tbsp red wine vinegar
1 garlic clove
1 cup virgin olive oil
1/2 tbsp salt
Rinse well the tomatoes & take off the stems. Peel the garlic clove.
Peel the onion & chop in 3-4 pieces. Rinse the pepper, get rid of any single seed, chop coarsely.
Peel well the cucumber, no green left.
Place the piece of bread in a bowl with water in order to soak it. Once soaked, put all water away, squeeze the soaked bread with your bare hands as much as you can & set aside.
In a blender or food processor, put the tomatoes (previously cut in 4-5 pieces each), the garlic, onion, pepper, cucumber, squeezed bread.
Add remaining ingredients & crush all up at the highest speed & power your machine can work.
No temperature please! Go on until no minimum little piece of anything can be noticed when you try the gazpacho. It must be creamy and with some consistency, not watery like.
Pour it in a jar or bowl and let it chill in your fridge. The chilliest the better. Do not freeze! Serve it in bowls as a first course for any meal. Always try the cucumber before adding it. If it is sour, your gazpacho will be ruined.