Gazpacho

I made this soup for Book Group. It is a cold soup and there are many different variations. My advice is don't skimp on the tomatoes. Get the best and freshest you can. Their flavor has to shine.

2 slices day-old coarse country bread, crusts removed, soaked in water just to cover and squeezed dry
2 small cucumbers, peeled, seeded, and coarsly chopped
1 small yellow or red onion, chopped
2 cloves garlic, minced
2 1/2 lbs. ripe tomatoes, peeled, seeded and coarsely chopped
2 small green peppers (or 1 green and 1 red), seeded and coarsely chopped
6 T. extra virgin olive oil
3 T. red wine vinegar, or to taste
salt and freshly ground pepper to taste
ice water or tomato juice (optional)

Garnishes (I didn't serve anything but baguettes):
4-6 T. extra virgin olive oil
2 T. minced garlic
2 slices coarse country bread, cut into 1/2 inch cubes
2 c. diced, peeled ripe tomato
1/2 c. diced, peeled, and seeded cucumber
1/2 c. minced green pepper
1/4 c. finely minced red onion

1) Put the soaked bread, cucumbers, onion, garlic, most of the chopped tomatoes, and 1 of the bell peppers in a food processor or blender. Purée until smooth and pour into a large bowl.

2) Finely chop the rest of the chopped tomatoes and the remaining bell pepper and add to the soup. Stir in the olive oil and vinegar and season with salt and pepper. If the soup is too thick, add a little ice water, or if the tomatoes are not perfect, add a little tomato juice. Cover and refrigerate until well chilled.

3) To prepare the garnishes, in a frying pan over medium heat, warm the olive oil. Add the garlic and sauté briefly until gragrant. Add the bread cubes and fry, turning as needed, until golden brown on all sides, 4-5 minutes. Transfer to paper towels to drain.

4) Put the croutons, tomato, cucumber, bell pepper, and onion in small separate bowls and set on the table. Ladle the gazpacho into chilled bowls and let diners add garnishes as desired.