Andaluz Style Gazpacho

Ingredients

• 3 slices (about ½ inch thick) day-old baguette (I leave it on the counter to dry out overnight)
• 1¾ pounds plum tomatoes, halved, cored (to remove seeds and white pith), and cut into chunks
• 1 small Kirby (pickling) cucumber, peeled, seeded, and cut into chunks
• 1 red, orange, or green bell pepper, ribs and seeds removed, coarsely chopped
• 2 medium garlic cloves, crushed and peeled
• ½ small yellow onion, coarsely chopped
• 3 tablespoons extra-virgin olive oil, plus more for serving
• 2 tablespoons sherry vinegar or red wine vinegar
• 1 teaspoon coarse sea salt, plus more for serving
• 1 teaspoon freshly cracked black pepper, plus more as needed
• 1 teaspoon ground cumin
• Pimentón, for serving
• Lime wedges, for serving

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