Take 500 grams of ripe tomatoes, 1 medium-sized cucumber, 1 medium-sized green bell pepper, and 1 small red onion. Chop them into small pieces.
In a blender, add the chopped vegetables, 2 cloves of garlic, 50 grams of stale bread (soaked in water and squeezed), 60 ml of extra virgin olive oil, 30 ml of red wine vinegar, and salt to taste. Blend until smooth.
If the consistency is too thick, add 100-200 ml of cold water and blend again. Adjust the seasoning if needed.
Refrigerate the gazpacho for at least 2 hours or until chilled.
For the bread croutons, preheat the oven to 180°C. Cut 4 slices of bread into small cubes and toss them with 2 tablespoons of olive oil, salt, and pepper. Spread the bread cubes on a baking sheet and bake for 10-15 minutes or until golden brown and crispy.
Serve the chilled gazpacho in bowls, topped with bread croutons and a drizzle of olive oil.