Gazpacho

• 2 pounds ripe tomatoes, diced
• 1 cup seedless cucumber, peeled and diced
• 1/2 cup red onion, diced
• 1/3 cup green pepper, seeded and diced
• 1/3 cup yellow pepper, seeded and diced
• 1/3 cup red pepper, seeded and diced
• 3 cup freshly minced cilantro leaves
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons sherry vinegar
• 1 cup fresh bread crumbs
• 1 cup Tomato Water, recipe follows
• Kosher salt and freshly ground black pepper
• 1 pound very ripe tomatoes
• 1/2 tablespoon kosher salt

1. Combine the first 8 ingredients in a large bowl and blend using an immersion blender.
2. *Cook's Note: If you prefer chunky soup- do not blend all the way.
3. If you prefer smooth soup, blend the vegetables until it's chunk-free.
4. Mix in the olive oil and vinegar.
5. Add bread crumbs, tomato water, salt and pepper.
6. Chill for 4 to 8 hours before serving to allow flavors to meld.
7. For extra flair/creativity, hollow out 6 bell peppers to act as the bowls for the soup.
8. Combine the tomatoes and the salt in a blender and puree on high until smooth.
9. Place some cheesecloth in a strainer and allow the liquid to slowly drip through.
10. Reserve the liquid.
11. Yield: about 1 cup

tomatoes, cucumber, red onion, green pepper, yellow pepper, red pepper, cilantro, garlic, olive oil, sherry vinegar, bread crumbs, tomato water, kosher salt, very, kosher salt

Taken from www.foodnetwork.com/recipes/paula-deen/gazpacho-recipe.html (may not work)