Place the washed tomatoes for one minute in boiling water. Let them cool down, skin the tomatoes and remove the seeds. Put the flesh in a bowl. Remove the crust from the toast and soak in a little bit of drinking water. Add to the tomatoes in the bowl. Wash the peppers, remove the seeds, cut the flesh into pieces and add to the bowl. Skin the cucumbers, remove the seeds, cut them into pieces and put them into the bowl.
Clean the garlic and press it over the ingredients. Add salt and pepper and about 10 table spoons of olive oil and make a smooth paste with a hand blender. You can also use a normal blender. The Gazpacho should have a creamy consistency, not too watery but not too thick also. If you want a nice red color, add one package (0, 2 liters) of tomato puree.
Chill the Gazpacho in the fridge for a couple of hours before serving it with croutons and chopped spring onions. To make croutons chop the kind of bread you like into square pieces, place them on a cookie sheet and roast them on lowest flame in the oven. Be careful not to burn them. You can easily freeze Gazpacho in containers: You only have to stir it well once it has defrosted.