Heirloom Tomato Gazpacho Soup

• 1/2 Red Onion, diced
• 3 pounds Heirloom tomatoes, cored and diced
• 1 1/2 Peeled cucumbers, diced
• 1 tablespoon Kosher salt
• 5 teaspoons Fresh lemon juice
• 4 tablespoons Olive oil
• 2 Garlic cloves
• 2 teaspoons Fresh minced parsley
• 1/2 teaspoon Minced fresh thyme
• 2 cups Cubed French bread
• 2 tablespoons Sherry vinegar
• 1 Large red bell pepper, seeded and diced

1. Stir the onion (1/2 cup), 1 cup of tomatoes, cucumbers, salt and 1 teaspoon of the lemon juice, 1 tablespoon olive oil, parsley and pepper in a bowl.
2. Once mixed, cover and refrigerate.
3. Using a food processor, blend the remaining onion with the lemon juice, garlic, thyme, vinegar and bread until smooth. Remember to stop the blender periodically to scrape the sides.
4. Add in the remaining tomatoes, cucumbers, and bell pepper. Puree again until smooth. rnTransfer to a large bowl to be put in the refrigerator for anywhere between an hour and a day.
5. Before you serve, put the soup back into the blender and slowly mix while adding 3 tablespoons of olive oil. At this point, you can add salt and pepper to season according to your taste.
6. The gazpacho can be served in small bowls, each with creme fraiche and a spoonful of diced vegetables on top.

red onion, tomatoes, cucumbers, kosher salt, lemon juice, olive oil, garlic, parsley, thyme, bread, sherry vinegar, red bell pepper

Taken from food52.com/recipes/76138-heirloom-tomato-gazpacho-soup (may not work)