Gazpacho a la Ybarra

(a Basque recipe from Jewel Recipes)
1 large or 2 small cloves garlic
2 slices white bread, broken in pieces
1/2 cup water
1/4 cup Spanish olive oil
salt and pepper
2 pounds fresh fully ripe tomatoes, peeled and chopped, or 1 pound, 12 oz can tomatoes, sieved
1/4 cup grated or finely minced onion
1/4 cup minced canned pimiento
2 cups ice water
2 tablespoons wine vinegar

Garnishes:
3 or 4 hard-cooked eggs, chopped
1 cup finely diced cucumber
1 cup croutons, fried until crisp in olive oil
1 green pepper, minced
1 cup minced cold cooked chicken, or 3/4 cup each chopped canned shrimp and minced cooked veal

Crush garlic in bowl or put through garlic press. Add bread, water, olive oil and teaspoon salt. Let stand several hours or overnight. Add tomatoes, onion and pimiento and beat in electric blender or mixer until pureed. Keep mixture chilled until ready to serve, then add ice water, vinegar, and, if needed, additional salt and pepper to taste. Serves 8. Pass assorted garnishes in small bowls, to be added to gazpacho as desired.