Chop cucumber, green pepper, and garlic. Cube your bread… cut off the crust first if you’re using artisanal bread. Pour tomatoes into a food processor. Add veggies, bread, oil, vinegar and process until it’s the consistency you like. I prefer mine chunky, but some people like it totally liquid. Portion your gazpacho, I love to serve it in drinking glasses. Garnish with celery seed, oil, and a basil leaf.