Gazpacho Spanish Style

There might be as many recipes of gazpacho
as families are in Spain.
As a rule, you want tomatoes
in the gazpacho than anything else.
A nice looking gazpacho should
have a orange red color.
This is a good recipe.

Ingredients:
Really ripe tomatoes
Cucumber
Anaheim peppers
Day Old, hard Italian bread
Garlic to taste
Red wine vinegar
Olive oil
Salt to taste
Water

Directions:
First, cut the vegetables in pieces that your blender can manage.
You do not need to peel the cucumber or
the tomatoes or remove the seeds from anything.
Cut some bread and soak it in water. Add it to the blender.
Add the olive oil, salt, vinegar and water. Blend together.
Take a spoonful and taste it. At this point you can
decide what is missing, what is in excess, etc.
You can experiment with the recipe:
some people like the gazpacho very thick,
so they add a lot of bread,
while some others like it very liquidy,
and they add more water instead,
or less bread, whatever.
I prefer gazpacho at room temperature.
However, as it is a typical summer dish,
it is usually served cold.