ANDALUSIAN GAZPACHO

1 slice white bread
5 small tomatoes, peeled, seeded, coarsely chopped
1/2 medium green bell pepper, coarsely chopped
1/2 small Spanish onion, coarsely chopped
1/4 cup red wine vinegar
2 small cloves garlic, crushed
2/3 cup tomato juice
2 teaspoons olive oil
2 tablespoons chopped Lebanese cucumber, extra
2 tablespoons chopped Spanish onion, extra
2 tablespoons chopped green bell pepper, extra
2 tablespoons chopped tomatoes, extra

Remove crusts from bread; discard crusts.

Blend or process bread, tomatoes, bell pepper, onion, cucumber, vinegar, garlic, juice and oil until smooth. Strain tomato mixture through a coarse strainer over a large bowl. Refrigerate, covered, until cold.