Gazpacho Andaluz (Soup)

5 Plum tomato peeled and seeded
2 Red bell peppers, cored and seeded
1 Garlic cloves, minced
1 Cucumber, halved seeded, and peeled
4 Tablespoon of olive oil
1 Teaspoons freshly ground black pepper
1 Slider bread
1/2 Tablespoon salt

Processed the tomatos, the cucumber and the red bell peppers, during five seconds, then add the garlic, bread, salt, vinegar, mix well and pass through the strainer.
The longer gazpacho sits, the more the flavors develop and the colder the better.
You can serve in a bowl.