The addition of bread to her gazpacho came by circumstance, not design, says Sue: “It started accidentally when I absent-mindedly threw croutons into the blender while I was talking to someone. Everyone liked the result, and I’ve been using bread in gazpacho ever since.”
Combine all ingredients and mix gently. Puree in blender, doing a small amount at a time. Cover and chill for several hours or overnight. At serving time, garnish with any of the following: croutons, snipped parsley, chives, diced green pepper, cucumber, or tomato.