For the gazpacho, roughly chop the tomatoes, cucumber, and bell pepper.

Blend the chopped vegetables with olive oil, vinegar, garlic, salt, and pepper until smooth.

Add some stale bread to the gazpacho for extra thickness and flavor.

Cut the remaining stale bread into cubes.

Toss the bread cubes with olive oil, salt, and pepper.

Bake the bread cubes at 180°C (350°F) for 10-15 minutes, or until golden brown and crispy. These are your croutons!

Serve the gazpacho chilled, topped with the homemade croutons.