Process all the vegetables in a blender in small batches with tomato juice and olive oil until you have a thick puree. (Include tomato juice and tomatoes with every batch to provide plenty of liquid.) For the last batch, soak bread in warm water, wring out excess water, add the bread and process thoroughly.

Add the vinegar and lime juice. Season the puree with the salt, pepper, and cumin. Adjust to taste. Blend thoroughly in the blender. Chill in refrigerator until very cold.

Just before serving, garnish with chilled diced red and green pepper, cucumber, onion, olives, avocado, and some chopped cilantro. For an added kick, puree two jalapeño peppers with a one tablespoon lime juice, a pinch of salt and a drop or two of water. Add sparingly to each bowl just before serving, or serve at the table.

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