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 2 lbs Witten’s tomatoes, halved and cored
 1 small Witten’s cucumber, peeled and seeded
 1 medium Witten’s green bell pepper, cored
 ½ small red onion, peeled
 2 small garlic cloves (or 1 large clove), peeled
 3 tbsp olive oil
 2 tbsp sherry vinegar
 1 tsp fine sea salt
 ½ tsp freshly-cracked black pepper
 ½ tsp ground cumin
 1 thick slice of white bread, crusts removed, soaked with water and rung out
 Optional Garnishes: croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients

Combine all ingredients together in a blender or food processor.  Puree for 1 minute, or until the soup reaches your desired consistency.  Taste and season with extra salt, pepper and/or cumin if needed.


Refrigerate in a sealed container for 4 hours, or until completely chilled.


Serve cold, topped with your desired garnishes.