1. In a deep bowl, combine the coarsely chopped cucumbers, tomatoes, onion and green pepper, garlic and crumbled bread, and mix together thoroughly.
2. Then stir in the water, vinegar and salt. Ladle the mixture, about 2 cups at a time, into the jar of a blender and blend at high speed for 1minute, or until reduced to a smooth puree. Pour the puree into a bowl and with a whisk beat in the olive oil and tomato paste.
3. To make the soup by hand, puree the vegetable and bread mixture in a food mill or, with the back of a large spoon, rub it through a sieve set over a bowl. Discard any pulp left in the mill or sieve. Beat the olive oil and tomato paste into the puree.
4. Cover the bowl tightly with foil or plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled, just before serving, whisk or stir the soup lightly to recombine it. Then ladle it into a large chilled tureen or individual soup plates.
GARNISH:
1. Accompany the "gazpacho" with the bread cubes and the vegetable garnishes presented in separate serving bowls to be added to the soup at the discretion of each diner.
NOTE:
If you prefer crisp croutons for the garnish, fry the bread cubes. In a 6- to 8-inch skillet, heat ¼ cup of olive oil over moderate heat until a light haze forms above it.
Drop in the bread cubes and, turning them frequently; cook them until they are crisp and golden brown on all sides. Drain on paper towels and cool.
