Spicy Gazpacho

• 2 1/2 pounds vine-ripened tomatoes, chopped
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 small fresh jalapeno chili, or to taste, seeded and chopped (wear rubber gloves)
• 1 small onion, chopped
• 1 medium cucumber, peeled, seeded, and chopped
• 3 large garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt
• enough white bread, crusts removed and bread torn into pieces, to measure 2 cups (about 4 slices)
• 3 tablespoons red-wine vinegar, or to taste
• 3 tablespoons olive oil
• ice water for thinning soup
• croutons and finely diced tomato, green bell pepper, and cucumber for garnish

1. In a blender puree chopped tomatoes, bell peppers, jalapeno, onion, and cucumber, garlic paste, bread, vinegar, oil, and salt and pepper to taste.
2. Force puree through a coarse sieve into a bowl and chill soup at least 6 hours or overnight.
3. Thin soup with ice water and serve topped with croutons and finely diced vegetables.

tomatoes, green bell pepper, red bell pepper, jalapeno chili, onion, cucumber, garlic, enough white bread, redwine vinegar, olive oil, water, croutons

Taken from www.epicurious.com/recipes/food/views/spicy-gazpacho-12492 (may not work)