Start by peeling the tomatoes. To do this, cut small "x"s in the bottom of the tomatoes - you just want the cut to be deep enough to break the skin of the tomato. Remove the stems. Bring a pot of water to a boil, and prepare an ice bath. Place the tomatoes in the boiling water for 30-60 seconds, until the skin begins to peel. Then place the tomatoes in an ice bath for 5 minutes. Next, carefully peel the skin off the tomatoes.

To remove the seeds from the tomatoes, cut the tomatoes into quarters, hold the tomato quarters over a strainer inserted into a bowl, and push the seeds out into the strainer. Place the deseeded tomato in the bowl. Continue until all of the seeds have been removed from the tomatoes. Use a rubber spatula to push the seeds against the strainer so all of the juice goes into the bowl.

Peel the cucumber, slice it in half, and then use a spoon to scoop out all of the seeds from the center of the cucumber. Loosely chop the cucumber just so it will fit in a blender.

Place the tomato, cucumber, salt, pepper, cumin, cayenne, lime juice, sugar, and garlic into a blender. Mix until the gazpacho reaches an even consistency. Thin the gazpacho with 1-2 cups to tomato juice, until the gazpacho is as thick or thin as you desire.

Chill the gazpacho for 4 hours. Garnish with a swirl of olive oil, a sprinkle of ground black pepper, and some croutons.