Refreshing Spanish Gazpacho

Roughly chop the onion. Remove the hard core from the tomatoes and cut the pulp into large pieces.

Cut the cucumber lengthwise, scoop out the seeds with a spoon and discard them. Cut the cucumber into smaller pieces and place them in a bowl. Deseed the bell peppers, cut the pulp into small pieces and add them to the bowl.

Cut the crusts off the toast bread and tear the crumb into the bowl with the vegetables. Drizzle with red wine vinegar. Add the rest of the ingredients (olive oil, sugar, cumin, cayenne pepper, and salt), mix well, and refrigerate for an hour to allow the flavors to meld.