Add a thick slice (about 2 inches wide) of baguette bread to a bowl with some water to soften the bread

Roughly chop 3 ripe tomatoes, 1 red bell pepper, 1 green bell pepper, ½ of a small cucumber, 1 small onion and 1 clove of garlic

Add the cut vegetables and the bread soaking in water to a tall plastic cylinder (reserving half of the red and green bell peppers and half of the onion for later use)

Next add ½ teaspoon of Sherry vinegar, 2 tablespoons of extra virgin Spanish olive oil, ½ cup of cold water, 1 teaspoon of dried cumin and 1 teaspoon of dried oregano

Season with a pinch of white sugar, a generous pinch of sea salt and some freshly cracked black pepper

Using a hand-held mixer (you can use a blender as well) puree everything for about 3 minutes until you get a smooth puree, then transfer to a pitcher, cover and add to the fridge for at least 3 hours to let all the flavors develop

Finely dice the reserved vegetables and add to the fridge

Once the gazpacho has cooled in the fridge, transfer into some serving bowls, drizzle each bowl with a kiss of extra virgin Spanish olive oil, top it off with some of the reserved diced vegetables and some croutons