Gazpacho

Serve with a poached egg in each bowl and toast with an olive tampenade.

ingredients

3 pounds ripe tomatoes
1 12 oz. jar roasted red peppers
1 small red onion
2 English cucumbers
3/4 cup bread crumbs toasted in 1/2 cup olive oil infused with 4-5 garlic cloves (then add garlic to Gazpacho)
2 T. Balsamic vinegar
1 T. sugar
1 t. salt
2 t. cumin
dash cayenne
Pepper to taste

directions

Blend ingredients in a food processor in batches using pulse setting and then mix in a bowl so that they keep some texture. It is better if made a few hours ahead and kept chilled in the refrigerator and then allowed to come to room temperature right before serving.

Source: TasteBook