Discard the crust from a 2-inch-long piece baguette.

Soak the bread in 1/2 cup water for 1 minute.

Squeeze the bread dry and discard the soaking water.

Peel, mash and chop 2 cloves of garlic.

Place 2 teaspoons of Kosher salt over the garlic, and mash it to a paste with salt using a mortar and pestle (or mince and mash with a large knife).

Core and quarter 2 1/2 lb of ripe tomatoes.

Blend half of the tomatoes in a blender or food processor until the tomatoes are very finely chopped.

Add the remaining tomatoes with the motor running until very finely chopped.

Force the tomatoes through a sieve into a bowl, pressing firmly on the solids. Discard the solids.

Rinse the blender or food processor for further use.

Add the garlic paste and the bread to the blender or food processor.

Add 2 tablespoons of Sherry vinegar

Add 1 teaspoon sugar

Add 1/2 teaspoon ground cumin

Pulse to combine.

Add half of the tomatoes and blend until smooth,

sugar, cumin, and half of tomatoes in the food processor.

Add remaining tomatoes and blend again.

With the motor running, gradually add 1/2 cup mild extra-virgin olive oil in a slow stream, blending until as smooth as possible, about 1 minute.

Transfer the gazpacho to a non-reactive container, cover with plastic wrap, and chill until cold, about 3 hours.

Finely chop 1/4 red bell pepper.

Finely chop 1/4 green bell pepper.

Finely chop 1/4 cucumber.

Finely chop 1/4 red onion.

Finely chop red bell pepper, green bell pepper, cucumber and onion

Ladle gazpacho into individual bowls.

Garnish with chopped pepper, onion, and cucumber

Drizzle with extra-virgin olive oil.