1. Soak the bread for 30 minutes in a small bowl with enough water to keep it submerged.
2. Remove from water and squeeze out almost all the moisture with your hands.
3. In a large bowl, add all the ingredients and mix to combine.
4. Using a strong blender, blend the mixture in batches, until very smooth.
5. Pass the mixture through a coarse sieve,pushing with the back of a wooden spoon.
6. If desired, blend whatever was caught in the sieve and mix that with the soup, for a chunkier version.
7. Taste and adjust seasoning, then cover and refrigerate for 1 hour until well chilled.
8. Before serving, adjust seasoning and serve in individual glasses or soup bowls. You can garnish with croutons, chopped bacon, herbs, black pepper, veggies and/or cream.

Notes: Gazpacho can be smooth and elegant or rustic and chunky. This version makes a smooth soup, but if you’d like it chunkier, just pulse a few times in the blender and skip the sieve process.