Gazpacho

3 lbs. fresh ripe tomatoes
2 cucumbers
2 small green Italian peppers
1 piece of onion
3 garlic cloves
1 slice day-old bread (soaked in water)
1 tsp cumin seeds
1 tsp ground coffee
oregano, to taste
1/4 cup or less wine vinegar
pinch of salt

Chop all the ingredients and puree in the blender. Adjust seasonings to taste. Refridgerate over night and serve chilled. You can add little pieces of veggies and/or croutons.

This is a recipe I got from my mom's friend's mom in Spain (and adjusted it to make it low-fat), which is of course why there's really no measurements... I added the tsp, 1/4 cup, etc... so everything is approximate...