Tom's Gazpacho Soup

Ingredients

• 1/2 pound tomatoes (about 2 or 3 medium), divided use
• 1 cup chopped sweet onions, divided use
• 1 medium cucumber, peeled and chopped, divided use
• 1 medium bell pepper, seeds removed, divided use
• 5 ounces roasted, peeled red peppers (jarred is fine), divided use
• 1 (14-ounce) can tomato juice
• 1 clove garlic
• 2 teaspoons olive oil
• 2 or 3 slices of bread, cubed
• 1 Tablespoon Celia's Traditional balsamic vinegar
• 1 teaspoon Celia's Chipotle Garlic EVOO
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 Tablespoons chopped chives

Directions

1. Place half of each of the tomatoes, sweet onions, cucumber, bell pepper, and roasted red peppers into a food processor or heavy-duty blender. Add 1 cup of the tomato juice and puree until smooth.
3. Pour puree into a large mixing bowl and mix in the remaining tomato juice. Cover and chill for at least 2 hours. Place serving bowls in the refrigerator to chill.
5. Rub the clove of garlic around the interior of a large skillet, add Chipotle EVOO. Heat over medium heat until hot but not smoking, then add the bread crumbs and sauté until golden brown. Set bread cubes aside.
7. Chop remaining vegetables to a uniform 1/4-inch dice. Place in a small mixing bowl along with balsamic vinegar, Chipotle Garlic vinaigrette, salt, and pepper. Toss to combine. Let marinate at room temperature up to 1 hour, then mix into the refrigerated puree.
9. To serve, ladle gazpacho soup into chilled bowls and garnish with chopped chives and toasted bread cubes.

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