Other toppings can be used. At one restaurant in Paris they served their gaspacho with a couple of anchovies and pickled green beans and a few drops of flavored oil.

The purée can be made a day in advance. Add the mayonnaise mixture and emulsify with the immersion blender just before serving.

• 3-1/2 ounces pain de mie, crust removed, coarsely dice
• 2-1/4 pounds plum tomatoes, peeled, seeded, coarsely diced, juice reserved (yielding about 1-1/2 pounds)
• 2-1/2 ounces (about 1/2 medium) red onion, coarsely dice
• 2 cloves garlic
• 4 ounces (about 1 medium) red pepper, coarsely diced
• 4-1/2 ounces (about 1/2 medium) English cucumber
• 8 medium leaves basil
• 1 teaspoon ground cumin, infused in 1 tablespoon boiling water for 10 minutes
• 1 tablespoon salt
• 1 teaspoon ground white pepper
• 2 drops Louisiana hot sauce
• 1 tablespoon red wine vinegar
• 1 egg yolk
• 1/4 cup olive oil

1. Combine bread cubes and tomato juice. Moisten with additional cold water if bread seems too dry.
   
   
2. Combine bread, tomatoes, onion, garlic, red pepper, cucumber, basil, cumin water, salt, white pepper, hot sauce, and vinegar in a bowl. Purée, in batches, in a blender at the highest speed.
   
   
3. Prepare an aïoli out of the egg yolk and olive oil. Add tomato mixture and stir to combine. Set aside in refrigerator for at least 2 hours.
   
   
4. Just before serving, emulsify further with an immersion blender and divide among serving plates.