Gazpacho Andaluz

Dice the celery and onion; cut the peppers and cucumber into about three-quarter-inch pieces.

Combine the tomato, tomato paste, tomato juice, cilantro, garlic, celery, onions, the olive oil except one tablespoon, the vinegar, the water and the bell peppers; mix.

Reserve about half a cup of cucumber to dice small for garnish; add the rest, mix, and season with pepper and salt. Hold the cayenne until the end.

Refrigerate a good hour, ideally two hours.

Remove the crust from the bread and add the crust to the gazpacho. Cut the bread into about quarter-inch cubes.

Heat the pan with the remaining oil, about a tablespoon, and saute the croutons; add the rest of the oil and saute until golden brown.

Turn off the heat, season the croutons with salt and pepper, toss, and drain on a paper towel.

Wash the green onions, cut them in half and slice.

After two hours of chilling, ladle the soup into the food processor in two batches and process; transfer to a clean bowl.

Taste, add a pinch of salt and pepper, then the cayenne to taste; mix well.

Serve in a transparent glass (a verrine), garnished with the diced cucumber, green onion and croutons.