GaSpacho Alentejano, the Nowhere Way.

I've now read so many tasty-sounding suggestions & variations that this will sound a bit ordinary. In any case, I can never follow any written recipe without inventing my own version that only the basic matters- which is what follows here. And Marjan, don't worry, whatever it looked like in the photo, it is 100% vegan. My supplementary snack in this picture isn't, but it's your own choice.
Although it's getting late for some now, it's early for others, the main point being, for those who don't know, this is a cold soup!
*****
Time to Prepare, including cutting veg: 20 minutes.
Ingredients (for 6 servings):
4 ripe tomatoes
1 green pimento (&/or red optional)
3 cloves of garlic
4 soup-spoons of extra virgin olive oil
2 soup-spoons white wine vinegar
sea salt
2 slices of stale bread (I used 3 of toasted garlic-bread)
oregano as much as you want
fresh coriander.
PREPARATION:
-Add into a large bowl the crushed garlic, salt, olive oil & vinegar, mixing well;
- Cut all the vegetables and bread into small cubes, then add to the bowl, topping with the chopped coriander & oregano;
- Fill the bowl with iced water, or room-temperature and ice-cubes (I put it back in the fridge till I was ready for it, and in fact I only finished it 5 days later, no problem.
I also added a little white wine and just a few drops of freshly pressed lemon juice, finishingwithsome herbes de Provençe to complete. It was delicious. In the picture (serving suggestion!?), you see the perfect Mediterranean lunch - green olives stuffed with red pimento, turkey ham & Greek feta cheese, in olive-oil, herbes de Provençe & a Palestinian spice called summaq,that doesn't exist in Portugal and fresh crusty bread. I drank sparkling cold mineral water (had to keep alert!).