Gazpacho

Dice the bread. Peel and dice the onion and garlic. Rinse the cucumber and pepper, then cut each in half. Finely dice half of the cucumber and pepper, and coarsely chop the rest. Puree the cucumber, pepper, onion, garlic, peeled tomatoes, bread, cumin, and vinegar in a blender.  With the blender running, slowly drizzle in the oil. Season to taste with salt and pepper. Stir the diced vegetables into the soup, and chill in the refrigerator. Garnish with the sprigs of parsley.