Chop onions, cucumber, tomatoes and seeded peppers, add to bouillon, tomato juice, olive oil, garlic, white bread and spices in a hand blender and make into a puree.
Adjust consistency with meat stock if necessary, season. Put it in the icebox for a few hours and let it cool down.
Stir the garnish – except for the white bread cubes – into the broth. Serve the gazpacho in ice-cold cups or plates. Sprinkle with white bread cubes at the table.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!