Traditional Gazpacho - cooking recipe

Ingredients

1 lb tomatoes, roughly chopped (undrained) or (14 ounce) can tomatoes (undrained)
1 medium cucumber, peeled and diced
2 -3 slices bread (a day or two old)
1/4 cup extra virgin olive oil, plus more for garnish
2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
1 garlic clove, chopped (to taste)
salt and black pepper

Preparation

Combine the tomatoes, cucumber, bread, oil, vinegar, and garlic with 1 cup water in a blender; process until smooth. If the gazpacho seems too thick, thin with additional water.
Taste and add salt and black pepper as necessary. Serve immediately (or refrigerate and serve within a couple of hours. Drizzle with additional olive oil.