Easy Gazpacho

• 2 ounces (2 cups) day-old whole-grain bread
• 1 pound ripe yellow or orange tomatoes
• 1 yellow or orange bell pepper
• 1 cucumber
• 1/4 of a red onion
• 1 tablespoon white or regular balsamic vinegar
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon chipotle chile powder
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup low-sodium tomato juice
• 2 tablespoons chopped fresh cilantro

1. Cube 2 ounces (2 cups) day-old whole-grain bread, and set aside (the more dried out it is, the better). Chop and seed 1 pound ripe yellow or orange tomatoes and 1 yellow or orange bell pepper. Peel, seed, and dice 1 cucumber. Dice 1/4 of a red onion.
2. Combine tomatoes, bell pepper, cucumber, and onion in a large bowl. Add 1 tablespoon white or regular balsamic vinegar, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon chipotle chile powder, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and stir.
3. Place 3/4 of the gazpacho mixture into a blender. Add the bread and 1 cup low-sodium tomato juice. Blend until soupy but not entirely smooth. Pour blended mixture back into the bowl with the remaining unblended vegetables.
4. Chill at least 1 hour. Garnish gazpacho with 2 tablespoons chopped fresh cilantro, and serve.

bread, tomatoes, orange bell pepper, cucumber, red onion, white, extravirgin olive oil, chile powder, salt, freshly ground black pepper, tomato juice, fresh cilantro

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