Spring Gazpacho

• 6 medium tomatoes (preferably yellow), halved, seeded, and coarsely chopped
• 2 medium yellow bell peppers, coarsely chopped
• 1/2 large seedless cucumber, peeled and chopped
• 4 scallions, sliced
• 1 small garlic clove, chopped
• 3 tablespoons white-wine vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 2 slices sourdough bread (3 ounces), crusts removed, chopped

1. Combine tomatoes and next 8 ingredients (through pepper) in large glass bowl. Remove 1/4 cup mixture to small bowl for garnish; reserve. Add bread to large bowl and toss; cover and refrigerate 1 hour or overnight.
2. Using an immersion blender (or a standard blender, working in batches), blend until smooth; thin with up to 1/2 cup water to desired consistency. Divide among 4 bowls and top with reserved garnish.

tomatoes, yellow bell peppers, cucumber, scallions, garlic, whitewine vinegar, olive oil, kosher salt, freshly ground pepper, bread

Taken from www.myrecipes.com/recipe/spring-gazpacho (may not work)