For the gazpacho, dice bread. Peel onion and garlic. Dice the onion, chop the garlic.
Mix bread, onion, garlic, vinegar and oil and refrigerate.
Wash the peppers, remove the seeds and dice. Peel and dice the zucchini. Combine ice water, bread mixture, peppers, zucchini and tomatoes and blend well.
Season to taste with sugar, salt, pepper, chili, Tabasco and lemon juice.
Let the gazpacho steep overnight in the refrigerator and serve cold.
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