Gazpacho | Refreshing Spanish Tomato Soup

Roughly chop the red onion. Remove the stems from the tomatoes, then cut them into larger pieces.

Cut the cucumber in half lengthwise, scoop out the seeds with a spoon, then chop it. Core the bell peppers, cut their flesh into smaller pieces, and place them in a bowl with the cucumber.

Cut off the crusts of the toast bread, and tear the soft part into the vegetables. Drizzle with vinegar, add the rest of the ingredients (reserve some of the olive oil for serving), mix well, and refrigerate for at least an hour to marinate.