Gazpacho

• 2 pounds Heirloom Tomatoes (Chopped)
• 1 cup Cherry Tomatoes (Halved)
• 1 Red Onion (Chopped)
• 1 Cucumber (Peeled and Chopped)
• 1 Green Bell Pepper (Chopped)
• 4 Garlic Cloves (Chopped)
• 2 pieces Ezekiel Bread
• 2 Jalapenos (Chopped)
• 3 tablespoons Red Wine Garlic Vinegar
• 1 teaspoon Salt
• 1/2 teaspoon Ground Pepper
• 1 tablespoon Olive Oil

1. In a large pot on medium high heat, saute garlic and red onion in olive oil until fragrant.
2. Next, add in heirloom tomatoes, cherry tomatoes, cucumber, green bell pepper, and jalapenos. Continue to cook for 5 minutes until tomatoes break down.
3. Pour the ingredients into a blender and puree until chunky. Add in chopped bread and pulse the blender a few times.
4. Pour the mixture back into the pot and add in vinegar, salt, and pepper. Serve slightly warm or chill in refrigerator for at least an hour to cool.

tomatoes, cherry tomatoes, red onion, cucumber, green bell pepper, garlic, bread, jalapenos, red wine garlic vinegar, salt, ground pepper, olive oil

Taken from food52.com/recipes/30500-gazpacho (may not work)