Summer Tomato Gazpacho

Combine tomatoes, bell pepper, cucumber, garlic and salt in a large bowl. Add vinegar, 1 tablespoon oil and bread and toss to combine. Let stand at room temperature for 1 hour or refrigerate overnight.

Transfer half of the tomato mixture to a food processor. With the motor running, slowly add 1 1/2 tablespoons oil and process until chunky for a rustic gazpacho or puree for a smooth one. Transfer to a bowl. Repeat with the remaining tomato mixture and 1 1/2 tablespoons oil.

Serve topped with cucumber slices, pepper and more oil, if desired.