Gazpacho Andalusia - cooking recipe

Ingredients

2 slices white bread, crust removed
1/2 cup water
2 medium cucumbers, peeled-halved and seeded, divided
1/2 cup sweet onion, coarsely chopped
1 large green bell pepper, seeded and cut into quarters
2 medium garlic cloves, peeled
1 (28 ounce) can plum tomatoes, undrained (Hunts)
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
hard-boiled egg, chopped (garnish)
ham, chopped (jamon serrano, jamon iberico, garnish)

Preparation

Place bread in water; let stand 15 minutes.
Combine 1 1/2 cucumbers, cut into chunks, the onion, green pepper, garlic and undrained tomatoes in large bowl. Tear up bread and add to bowl.
Place half of mixture in blender container and blend about 1 minute or until smooth. Pour puree into another bowl. Repeat with remaining mixture.
Whisk oil, vinegar, salt and pepper into pureed mixture.
Cover and chill at least 1 hour before serving. Chop remaining cucumber and serve on top of gazpacho along with the egg and ham.