Tomato Gazpacho

• 1 whole English Cucumber, Halved And Seeded But Not Peeled
• 1 whole Red Bell Pepper, Cored And Seeded
• 4 whole Medium Tomatoes
• 1 whole Red Onion
• 3 whole Garlic Cloves, Minced Fine
• 2 cups Tomato Juice (not V-8)
• 1 whole Lime, Just The Juice
• 1/4 cups White Wine Vinegar
• 1/4 cups Good Extra Virgin Olive Oil
• 1/2 teaspoons Ancho Chile Powder
• 1/2 Tablespoons Kosher Salt
• 1 teaspoon Freshly Ground Black Pepper

1. Roughly chop the cucumbers, bell pepper, tomatoes, and red onions into approximately 1 inch cubes. Pulse each vegetable separately in a food processor until coarsely chopped but not over processed (very important!). After each vegetable is chopped in the food processor, pour into a large bowl and combine. Add garlic, tomato juice, lime juice, vinegar, olive oil, ancho chile powder, salt and pepper. Mix well and chill about an hour before serving.
2. I took some slices of thick crusty bread, brushed them with olive oil, and grilled them on my grill pan until browned, warm, and crispy. I served the soup with a touch of sour cream and a little chopped parsley, and just one little drizzle more of olive oil on the top.

cucumber, red bell pepper, tomatoes, red onion, garlic, tomato juice, lime, ubc, ubc, ancho chile powder, kosher salt, freshly ground black pepper

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