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Place all the prepared vegetables in a food processor or blender, reserving a little of the red and green pepper, cucumber and onion for the garnish.
Add cumin, sherry vinegar, bread, olive oil and about 200 ml of water.
Add a pinch of salt and blend until smooth.
Check the seasoning and add more salt if necessary.
If you don’t like bits in your gazpacho you can pass through a sieve at this stage.
Serve with a few ice cubes and garnish with the reserved pepper and cucumber, croutons and a few drops of olive oil.