A cold soup that can be prepared ahead of time is an ideal start to dinner on Fire Island — or whichever beach you call home.
Using your hands, break the bread into big chunks and soak in a bowl of water for 10 minutes.
Squeeze the excess water out of the bread and transfer to the bowl of a food processor. Add the garlic and oil and process until smooth. Add the tomatoes, peppers, cucumber, onion, salt, and cumin. Process until you achieve a smooth consistency. Add the vinegar and process for 30 seconds. Blend in 1 ½-2¼ cups cold water, depending on the desired consistency, and refrigerate until ready to serve.
To serve, divide the gazpacho among 8 bowls and garnish with chopped tomatoes, green pepper, and onion.