Soak the bread in a few tsp. of water while preparing the gazpacho.
Chop the onion, green pepper, tomatoes, garlic and ground cayenne, basil and oregano.
Combine in a non-metallic bowl or mortar and pestle. Mix for 5 minutes or until a paste is a achieved (or a blender can be used). Add the bread, olive oil, vinegar, and 2 cups cold water.
Pour the mixture through a coarse strainer. Chill for at least 1 hour before serving. Serve with small condiment bowls of chopped tomatoes, chopped green peppers, and cubed cucumbers.
