Cuban gazpacho

2 large onions
2 green peppers, seeded
1 red pepper, seeded
2 large cucumbers, peeled
5 cloves garlic
5 large red ripe tomatoes
2 tablespoons vinegar
Juice of one lime
1/4 cup olive oil
1/3 loaf of Cuban bread
cumin to taste
salt and pepper to taste
Garnishes
Red Onion, diced
Green pepper, seeded and diced
Red pepper, seeded and diced
Chopped fresh cilantro
Green and/or black olives

1. Cut the vegetables in smaller chunks and process all the vegetables in a blender in small batches with olive oil until you have a thick puree. (Include tomatoes with every batch to provide plenty of liquid.) Run the puree through a sieve, then season to taste with salt, pepper, and cumin. Thicken the mixture by adding Cuban bread moistened with a little water. Blend thoroughly in the blender.
2. Chill in refrigerator until very cold.
3. Just before serving, add chilled diced red and green pepper, cucumber, onion, olives, and some chopped cilantro.
4. For an added kick, puree two jalapeno peppers with a little lime juice, salt and water. Add sparingly to each bowl just before serving, or serve at the table.