Barb: This is my all time favorite warm weather meal. Some people, like Katie, claim they don't care for cold soups. They need to at least give it a try!
2 (14.5 oz.) cans Fire Roasted Dice Tomatoes (I use Muir Glen)
1 cucumber, peeled, seeded and chopped
2 stalks celery, chopped
1 clove garlic, smashed
½ red onion, chopped
small bunch cilantro
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil plus extra for croutons
salt to taste
2 slices multi-grain bread
Make croutons: Tear bread slices into 2 inch pieces and place on a pan. Drizzle with olive oil, add salt, and toast under a broiler. Set aside.
Combine the prepared vegetables, balsamic vinegar, and 2 tablespoons olive oil to food processor bowl. Blend slightly, to desired consistency. Add salt. Chill Gazpacho for one hour.
Spoon into bowls and garnish with croutons and bit of cilantro.
Recipe makes 4 small servings.