Gazpacho - Cold Andalusian Soup

two stale rolls, reduced to crumbs.
two pounds of tomatoes
one large pared cucumber
two large green peppers
1/4 c. pimentos
two small sweet onions
salt and freshly ground pepper
olive oil*
vinegar*
* A Spaniard will use one cup of olive oil, a tablespoon of vinegar. For American taste, try 1/4 cup olive oil and 4 tablespoons vinegar; blend, taste and adjust as you wish.

Soak bread crumbs in water until they form a thick paste, and set aside.
Into your blender put tomatoes, cucumber, green peppers, pimentos and onions.
Season with pinches of salt and freshly ground pepper.
Blend.
Now comes the tricky part.
To this mixture you must add olive oil and vinegar, which are the heart of the soup.
By hand mix the soaked bread into the liquid, and store covered in the refrigerator for six hours.
Serve ice cold, and pass a serving tray containing separate dishes of chopped tomatoes, cucumber, onions and small cubes of bread for garnish.

Serves four.