Add into a blender the tomato, pepper, cucumber,
onion and bread, all roughly chopped. Chop and
add the garlic, blend thoroughly until smooth.
Pass the liquid through a fine mesh strainer
letting the gazpacho drip through. Return to the
blender and season to taste with salt, vinegar and
cumin. Blend again pouring in the oil in a steady
stream to emulsify.
|