Andalusian gazpacho

3 1/2 oz stale bread, with crusts removed
2 lb very ripe Tomatoes, peeled
1 green bell Pepper (capsicum), finely chopped
2 Cloves Garlic, peeled
1/4 cup white wine Vinegar
2/3 cup Olive oil
2 teaspoons Salt
Garnish
1 small onion, finely chopped
1 firm, ripe tomato, peeled and finely chopped
1 green bell pepper (capsicum) 2 oz, finely chopped
2 oz cucumber, peeled and finely chopped
1 egg, hardcooked (hardboiled) and finely chopped
3 1/2 oz stale bread, diced

1.Soak the bread for the soup in about 2/3 cup of water. Squeeze out the excess liquid.
2.If working by hand, crush the bread and all the other ingredients in a large mortar, then drizzle in the oil slowly, mixing to a smooth consistency. If using a food processor put all the ingredients in the bowl and blend to a fine puree. You may need to do this in 2 or more batches. Check the seasoning.
3.Pour into a bowl, cover and chill for at least 1 hour.
4.Put the garnish ingredients in individual bowls and serve with the gazpacho.
5.Cold water can be added to thin the soup just before serving if desired.