Gazpacho

2 1/2 pounds vine-ripened or canned tomatoes, chopped 
1 medium green bell pepper, chopped 
1 medium red bell pepper, chopped 
1 small onion, chopped 
1 medium cucumber, peeled, seeded, and chopped 
2 large garlic cloves, minced 
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon sugar
3 tablespoons red-wine vinegar, or to taste 
1 tablespoons olive oil
1/4 cup fresh cilantro
squeeze of fresh lime juice
Ice water or tomato juice for thinning soup 
Croutons and finely diced tomato, green bell pepper, cucumber and cilantro for garnish

In a blender puree chopped tomatoes, bell peppers, onion, and cucumber, garlic, vinegar, oil, chili powder, cumin and salt and pepper, to taste. Chill soup well, preferably overnight. Before serving, add a squeeze of lime juice and, if desired, thin soup with ice water or tomato juice and serve topped with croutons and finely diced vegetables. Correct seasoning.