Gazpacho

• 3 slices day old French bread, crusts removed
• 2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped
• 2 small kirby cucumbers, coarsely chopped
• 1 red or yellow bell pepper, cored, seeded, and coarsely chopped
• 1 medium onion, coarsely chopped
• 2 garlic cloves, chopped
• 2 cups tomato juice or water
• 1 tablespoon sugar
• 1 tablespoon Spanish paprika
• Kosher salt and freshly ground black pepper
• 1/4 cup sherry wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 handful fresh flat-leaf parsley, coarsely chopped
• 1/2 lemon, juiced
• Chopped tomato
• Chopped cucumber
• Chopped bell pepper
• Chopped onion
• Chopped hard-cooked egg
• Lemon wedges

1. Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water.
2. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic.
3. Puree the ingredients until almost smooth, leaving a little texture.
4. Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined.
5. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits.
6. Season the gazpacho again with salt and pepper before serving.
7. Serve in chilled bowls or tureen and top with desired garnishes.

bread, tomatoes, kirby cucumbers, red, onion, garlic, tomato juice, sugar, spanish paprika, kosher salt, sherry wine vinegar, extravirgin olive oil, handful, lemon, tomato, cucumber, bell pepper, onion, egg, lemon wedges

Taken from www.foodnetwork.com/recipes/tyler-florence/gazpacho-recipe.html (may not work)