Rinse the pepper, get rid of any single seed, chop coarsely.
Peel well the cucumber, no green left (always try the cucumber before adding it. If it is sour, your gazpacho will be ruined).
Place the piece of bread in a bowl with water in order to soak it. Once soaked, put all water away, squeeze the soaked bread with your bare hands as much as you can and set aside.
In a good blender or food processor (Thermomix) put the tomatoes (previously cut in 4-5 pieces each), the garlic, onion, pepper, cucumber, squeezed bread. Add remaining ingredients and crush all up at the highest speed and power your machine can work. No temperature please! Go on until no minimum little piece of anything can be noticed when you try the gazpacho. It must be creamy and with some consistency, not watery like. Pour it in a jar or bowl and let it chill in the fridge. The chilliest the better. Do not freeze.
For the presentation of the dish:
Serve it in bowls as a first course for any meal.
For the best results, use only Extra Virgin Olive Oil from Spain.