Gazpacho - cooking recipe

Ingredients

2 medium cucumbers, peeled and diced
1 1/4 lb. fresh tomatoes (about 4), peeled and diced
1 small can diced green chilies
salt
1 Tbsp. tomato puree
1 large onion, chopped
2 small red and green sweet peppers, diced
1/2 c. wine vinegar
4 c. cold water
2 garlic cloves, minced
2 c. bread crumbs
4 Tbsp. olive oil

Preparation

To save time, put all in a food processor and let it do the chopping.
May add an avocado (diced) before serving.
Cover and refrigerate at least 1 hour. Stir before serving and add chopped onions.