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Summer Tomato Gazpacho

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• Six large ripe tomatoes, peeled, seeded and chopped coarsely
• 2 crisp cucumbers, peeled, seeded and chopped coarsely
• 1 green bell pepper, seeded and coarsely chopped
• 1 medium red onion, coarsely chopped
• 1 cup red wine vinegar
• 6 large garlic cloves, minced
• 16 oz. Tomato juice
• ¼ cup extra virgin olive oil
• splash of your favorite hot sauce
• salt and fresh ground pepper to taste

• 6 slices of white bread, cut into small cubes
• ½ cup diced cucumber
• ½ cup diced green pepper
• ½ cup diced tomato
• ½ cup diced red onion

1. In a blender, blend the ingredient on high speed for three or four minutes, until very smooth. Strain a coarse strainer. Season with salt, pepper and vinegar as needed. Keep chilled.

2. For the crouton garnish, heat olive oil in a saute pan, add some fresh garlic and cook until it is fragrant. Add the bread cubes and stir to coat. You could finish the croutons by baking in the oven (350%) for a few minutes, until it is golden brown.

Serve the soup with the diced cucumber, tomatoes, red onion, green pepper and the homemade croutons.

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