Gazpacho Soup

Ingredients:

• 2 cups peeled and diced (1/4 inch) cucumber

• 1 cup diced (1/4 inch) red bell pepper

• 1 cup diced (1/4 inch) green bell pepper

• 2 cups diced (1/4 inch) ripe tomato

• ½ cup diced (1/4 inch) red onion

• 3 small garlic cloves, minced

• 1 cup tomato + 1 cup water (Puree) or you may substitute 2 cups Tomato Juice

• ¼ cup red-wine vinegar

• 2 Tbs extra-virgin olive oil

• 2 dashes Tabasco sauce

• ¼ cup fresh, chopped basil

• Juice & zest from one lime

• Chopped parsley for garnish

Directions:

1. Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Season with salt and pepper and toss.

2. Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for 4 to 6 hours before serving.

3. Serve in hallowed out bell pepper with homemade, fresh Croutons!

Note: How to make fresh bread croutons: Cut away the crusts from a large chunk of ciabatta or other rustic Italian bread (about 1/3 of a 1-lb loaf). Cut into 1/2 inch cubes. 

Bake in 350 degree oven for 3-5 minutes or until they feel lightly crusty to the touch