Raspberry Gazpacho

• 4 Medium Tomatoes On Vine, Roughly Chopped
• 1/4 Cucumber, Peeled, Roughly Chopped
• 1/2 Red Sweet Pepper, Seeds Removed, Roughly Chopped
• 1/2 Yellow Bell Pepper, Seeds Removed, Roughly Chopped
• 1/4 Sweet White Onion, Roughly Chopped
• 1/2 cloves Garlic, Minced
• 2 Tablespoons Cider Vinegar
• 1/2 cups Water
• 3 Tablespoons Olive Oil
• 1/2 cups Crushed Bread, Without Crust
• 1 cup Fresh Raspberries, Washed

1. Transfer chopped vegetables into a blender or a food processor. Add minced garlic, cider vinegar, water and olive oil. Blend for a couple of seconds.
2. Add bread crumbs. Blend. Add raspberries and blend until smooth. If you like your gazpacho silky smooth, you can pass the soup through a sieve.
3. Raspberry Gazpacho can be served immediately, it is best kept in the refrigerator overnight.
4. Just before serving, chop a little bit of cucumber, onion, red sweet pepper and yellow bell pepper for garnish. You can also sprinkle croutons on top. Serve chilled.

tomatoes, ubc cucumber, red sweet pepper, yellow bell pepper, ubc, garlic, vinegar, water, olive oil, bread, fresh raspberries

Taken from tastykitchen.com/recipes/soups/raspberry-gazpacho/ (may not work)