Zuppa di Verdure a Freddo -- Cold Vegetable Soup (Gazpacho)

• 4 thick slices of day old Italian bread
• 1-1/2 to 2 lb. ripe tomatoes, peeled, seeded
• and diced.
• 2 tablespoons, wine vinegar
• 3/4 cup, Extra Virgin Olive Oil
• 3/4 cup, V8
• tomato juice
• 2 cloves garlic, minced
• pinch of cayenne pepper
• 1/2 teaspoon, Kosher salt and ground
• Black pepper
• 1 each, red & green bell pepper,
• cucumber, onion, all md. and
• all seeded, peeled and diced.

1. Reserve small amount of the bell peppers, onion and cucumber to serve as garnishes for the Gazpacho.
2. Place the crusty bread in a bowl and driz- zle with some olive oil and pour the V8 or tomato juice over the bread.
3. Add at least 1 tablespoon of the wine vinegar and mix well to incorporate all flavors.
4. Set aside for at least 30 minutes.
5. Trasfer the bread mixtgure to a food pro- cessor or blender and add the minced gar- lic, cayenne pepper and the salt and black pepper and process until very smooth.
6. Transfer to the large bowl with the bread mixture.
7. Add some of the tomatoes.
8. bell peppers, cucumbers and onions, along with a 1/4 cup of the olive oil and process until smooth.
9. Transfer to the large bowl.
10. Repeat this process with the remaining vegetables and oil, until all the ingredients have been pro- cessed to a very smooth consistency and have been transferred to the large bowl.
11. Add some of the remaining vinegar and taste to adjust seasonings.
12. Chill for at least 4 hours or overnight.
13. Serve with the reserved vegetables.
14. ,

italian bread, tomatoes, wine vinegar, olive oil, tomato juice, garlic, cayenne pepper, salt, black pepper, green bell pepper, cucumber

Taken from www.foodgeeks.com/recipes/22075 (may not work)