Refreshing Gazpacho'

Adapted from epicurious.com

2 pounds large ripe tomatoes, halved

Approximately 4 c. sourdough or country-style bread, crusts removed, cubed

1 red bell pepper, chopped

1 c. red onion, chopped

1 c. cucumber, seeded and chopped

1/4 c. Sherry wine or red wine vinegar

1/4 c. olive oil

2 cloves garlic, minced

1 t. cumin

1 t. paprika

1 c. cold water

Salt and pepper

Working over bowl, gently squeeze tomato halves to release seeds and juices. Strain juices, pressing on solids to extract as much juice as possible (about 1/2 cup). Discard seeds. Chop tomatoes. Transfer chopped tomatoes and tomato juices to large glass bowl. Add all the other ingredients except the water, salt, and pepper. Let stand at room temperature 1 hour.

Working in batches, puree gazpacho with water as needed in blender until smooth. Pour gazpacho into coarse strainer set over large bowl. Press on solids to extract as much soup as possible (I like to add some of the bread solids back in for texture; otherwise it is a completely smooth soup). Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.

Garnish as desired with olives, avocado, chopped green onion, or diced hot or sweet pepper. If it's really really hot outside, serve the soup as the Spaniards do, with an ice cube floating in the middle.