Gazpacho

3-3.5 lbs of ripe tomatoes
1 Green Pepper , seeded, veined, and roughly chopped
2-3 garlic cloves crushed
2 slices white bread (I usually use left over french)
4 tbsp Olive oil
4 tbsp tarragon white vinegar (it's the worth the search if you can find it, if not use sherry vinegar)
2/3 cup tomato juice
good pinch of sugar
salt and freshly ground pepper to tast

For the garnish:
1 small cucumber, peeled and finely diced
1 small onion , finely chopped
1 red bell pepper seeded and finely diced
1 green bell pepper seeded and finely diced

*original recipe called for 2 more slices of bread, diced and toasted with some oil in a pan to make croutons for the soup, I have omitted these and it's not included in nutritional info

1. Peel, core, and quarter the tomatoes.

2. Place the green pepper in a food processor and process for a few seconds. Add the tomatoes, garlic, bread, olive oil and vinegar, process again. Add the tomato juice, sugar, salt, and pepper and process.

3.The mixture should be thick but not too heavy. Continue processing until it's the right consistency. If you's like pour liquid through a sieve. Pour into a bowl and refrigerate for at least 2 hours, not longer than 12 hours.

4. Place each garnish on a separate dish or spoon out the soup first and spoon garnish on top of each. Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user MEDUSA1977.