Spanish Gazpacho

In a blender, combine bread, orange juice, and oil. Let stand until bread is soft, about 5 minutes. Add tomatoes, garlic, bell pepper, onion, vinegar, cumin, 1 tablespoon salt, and 1/4 teaspoon pepper. Purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 2 hours or, in an airtight container, up to 3 days. Season with more salt and pepper and drizzle with oil; serve.

Ingredient :

1 slice white sandwich bread, crust removed, torn into bite-size pieces (⅓ cup)
⅓ cup fresh orange juice
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds red heirloom, vine, or beefsteak tomatoes, cored and coarsely chopped (6 cups)
1 small clove garlic, smashed
1 red bell pepper, coarsely chopped (½ cup)
½ cup chopped red onion
1 tablespoon sherry vinegar
½ teaspoon ground cumin
Kosher salt and freshly ground pepper