Gazpacho d`espagne

2 tbsp day-old white breadcrumbs
2 garlic clove, crushed
1 tbsp red wine vinegar
1 tbsp olive oil
1 green bell pepper, seeded and chopped
1 onion, coarsely chopped
5 ripe tomatoes, peeled, seeded and coarsely chopped
1 cucumber, peeled and coarsely chopped
2 tbsp ground almonds
4 tbsp tomato paste
1 tbsp chopped fresh parsley
Salt to taste

1. Put breadcrumbs and garlic in a small bowl. Add vinegar and olive oil. Mix well, cover bowl and set aside for 2 hours.
2. Combine green pepper, onion, tomatoes, cucumber, almonds tomato paste and breadcrumb mixture in a blender or food processor. Process briefly, until vegetables are just chopped.
3. Transfer mixture to a lrge chilled bowl and stir in enough ice water to give soup consistency of light cream. Cover bowl; chill. Season to taste, and serve topped with chopped parsely.