Zesty Heirloom Gazpacho

• 3/4 cup water
• 2 ounces French bread, crusts removed, torn into small pieces
• Cooking spray
• 3 green onions, trimmed
• 2 pounds yellow heirloom tomatoes, quartered
• 5 tablespoons extra-virgin olive oil, divided
• 2 tablespoons sherry vinegar
• 1 tablespoon unsalted tomato paste
• 1 1/2 teaspoons grated peeled fresh ginger
• 1 teaspoon kosher salt
• 5 garlic cloves
• 1 seeded serrano chile
• 1/2 cup seeded and chopped red heirloom tomato
• 1/2 cup finely chopped green (unripe) tomato
• 1/2 cup finely chopped zucchini
• 5 tablespoons chopped fresh cilantro, divided

1. Combine 3/4 cup water and bread in a small bowl; let stand 10 minutes.
2. Heat a grill pan over high heat; coat pan with cooking spray. Arrange onions in pan; grill onions 90 seconds on each side or until charred and softened. Coarsely chop.
3. Combine bread mixture, yellow tomatoes, 3 tablespoons olive oil, vinegar, and next 5 ingredients (through serrano) in a blender; process until smooth. Place in a large bowl. Stir in green onions, red tomato, green tomato, zucchini, and 3 tablespoons cilantro. Cover and refrigerate at least 1 hour. Stir well before serving. Place about 3/4 cup soup in each of 8 chilled bowls. Top evenly with remaining 2 tablespoons each oil and cilantro.

water, bread, cooking spray, green onions, yellow heirloom tomatoes, extravirgin olive oil, sherry vinegar, ginger, kosher salt, garlic, serrano chile, red heirloom, green, zucchini, fresh cilantro

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