GAZPACHO

2 medium peeled and chopped cucumbers

4 medium peeled and diced tomatoes

1 large chopped onion

2 small diced red and green sweet peppers

1/2 C wine vinegar

4 C cold water

2 minced garlic cloves

salt

2 C soft breadcrumbs

4 T olive oil

1 T tomato puree

Combine cucumbers, tomatoes, onion and peppers in large bowl.  Add vinegar, water, garlic and salt and stir well.  Reserve two cups of this mixture for use as garnish.  Pour the remainder into the blender and process at high speed for 1 minute or until you have a smooth puree.  Pour puree into bowl and add olive oil and tomato puree, stirring vigorously.  Stir in breadcrumbs.  Cover bowl tightly with aluminum foil and refrigerate at least 1 hour.  Gently stir the soup before serving to restore original consistency.  Garnish.