Gazpacho

one-1” slice Crusty bread (no crust)
1 cup cold water
5 med fresh tomatoes
1 med seedless cucumber
1 green bell pepper
1 red bell pepper
1 med onion, chopped
1 small chili pepper, seeded
3 cloves garlic, chopped
2 tbsp wine vinegar
3 tbsp olive oil
2 tsp salt (or to taste)
½ tsp pepper
1 cup croutons
green onions, chopped

In large bowl, soak bread in water. Whisk to break up bread. Cut tomatoes in half and squeeze to release seeds over sieve. Add juice to the bread and discard seeds. Coarsely chop cucumber, reserving half, then puree other half with the squeezed tomatoes. Pour tomato mixture into bread mixture. Chop green and red peppers. Reserve half. Puree remaining halves, chili pepper, onion and garlic and add to tomato mixture. Stir in vinegar and oil. Add more water if soup is too thick. Add salt and pepper and remaining chopped cucumber, green and red peppers. Chill for at least an hour. To serve: garnish with croutons and green onion.