Gazpacho with Croutons

Soak 2 slices of bread in a little water. Peel and chop garlic. Score bottoms of tomatoes with an "x" and blanch in boiling water until skin begins to burst. Drain and rinse with cold water. Remove skins and seeds. Peel and halve cucumber lengthwise and scrape out seeds with a spoon. Rinse and halve peppers, remove seeds and ribs and peel (preferably with a vegetable peeler). Cut prepared vegetables into large pieces. Combine all of the vegetables and the garlic in a blender and purée until smooth. Add soaked bread and puree until incorporated. Stir in   about 250 ml (approximately 1 cup) cold water (or more, depending on desired consistency). Stir in vinegar and 3-4 tablespoons oil. Season with salt, a pinch of sugar, and cayenne pepper. Chill at least 1 hour before serving.

For the croutons: Remove crusts from remaining slices bread and cut into cubes. In a pan, fry croutons in remaining oil until crispy. Let cool.