Gazpacho

This recipe is WAY too late for this year. C'est la vie. It's from Claudia Roden's the Food of Spain. It doesn't call for cucumber in the soup, which is unusual.

1 thick slice white bread, crusts removed (we skipped this, actually)
2 1/4 pounds ripe plum tomatoes (hmmm, that's about a kilo)
1 red or green bell pepper, cored, seeded, and cut into 4 pieces (we used a fresh pimiento)
2 to 3 garlic cloves, crushed to a paste
2 Tbsp. sherry vinegar or wine vinegar, or more to taste
6 Tbsp. extra virgin olive oil, or to taste
Salt and pepper to taste
1 tsp. sugar, or more to taste

blender. chill for an hour. divine. easy. fantastic w/ goat cheese